2009 Winners

Congratulations to our 2009 Winners:

Overall #1 Chili and People's Choice Winner:

Team Chili Ray Cyrus !!

2nd Place Overall - Walden's Ridge Guild Girls

Best Booth (two years in a row!) -
Cheerific Moonshine Mamas

2009 Cookoff Rules and Regulations

Bachman Chili Cookoff
Rules and Regulations
1. All teams must prepare not less than (5) gallons of chili for the cookoff. Cooking will take place between 9-11 (Chili may be prepared the day before and heated during that time). One pint competition cup will be collected at 11:00.

2. Public sampling will occur between 11:10 and 2:30 p.m. (Or until we run out!)

3. Each team shall have no more than five members, including the "head chef" who must be 18 years of age or older.

4. Teams will set up between 8-9 a.m., with a mandatory meeting at 9:15. You will be given a
10 x 10 ft space in front of the building. Vehicles parked in front of the building for set-up must be moved behind the building by 9:00.

5. Each team will be responsible for their own supplies, including:
a. Table and chairs
b. Tent (if desired) - MUST be set up Friday night before 8:00 p.m.
c. Heating unit (propane camp stove or sterno) - NO electricity provided
d. Cooking ingredients and accessories: including utensils, cutting boards, ladles, hot pads, can opener, etc.
e. Fire extinguisher
f. Table decorations /costumes for "best booth" contest
g. Trash can and bags for your booth

6. Bachman will provide:
a. Sample cups and spoons
b. Napkins for everyone sampling
c. Hole Punch (for tasting passes)
d. Competition cup
e. Voting jar for People’s Choice award
f. Cleaning supplies, including dish soap, kitchen cleaner, and one roll of paper towels
g. Plastic serving gloves

7. The Bachman Chili Cookoff is not associated with ICS or CASI...BEANS AND NOODLES WILL BE ALLOWED. Chili does need to be homemade, and consist of a USDA approved meat, beans, vegetables, or combination thereof, and it should be cooked with chili peppers, spices, or other ingredients.

8. Teams preparing and serving harmful ingredients will be held liable. Team must be willing to eat their own chili.

9. All teams are responsible for breaking down and cleaning up their booth and surrounding area at the end of the event. Booths must serve until 2:30 p.m. or until they run out, whichever comes first.

10. All teams must post a list of ingredients, including spices, due to allergies. Quantities are not required.

11. Teams are responsible for getting their competition chili to the judging area on time. The voting will be based on the following:
a. Good flavoring – "not too spicy or bland"
b. Chili pepper taste – "not too hot or mild"
c. Texture of meat – "not too chewy or mushy"
d. Consistency – "not too thick or too thin"
e. Aroma and color
f. Answer to a simple question, "If I am to have one bowl of chili for the rest of my life, which
one would I choose?"
The decisions of the judges shall be final.

12. Please be very aware of proper sanitation.
Keep perishable items in a cooler packed with ice. Avoid cross-contamination by using separate plastic cutting boards for vegetables and meat. Wash vegetables thoroughly. Keep your hands washed, use a disinfecting Purell type hand rub, or wear plastic gloves.
Always use a clean spoon each time you taste your product.
Use a food thermometer.
Keep cooking temperature above 130 degrees and never let chili sit for more than ten minutes below this temperature.

13. Alcohol is not allowed on Bachman property.

1st place overall - $200
2nd place overall - $100
1st place Professional Cookoff - $200
People’s Choice - $100
Best Booth - $100

More Door prizes!

If you have any questions, please contact Lissa Goeltz at (423) 886-4842 or by email bachmancommunity@bellsouth.net