Scroll To Top


Click here to download a printable pdf >>

  1. Please note that only registered cook-off teams may set up and cook food in the tournament.
  2. Each team may request a 12x12 tent space or a space for a trailer. Teams may request a specific location – first requested, first reserved.
  3. All spaces will be assigned prior to event.
  4. Teams must bring their own TENTS, TABLES, CHAIRS, ETC….
  5. A 120V 15A circuit may be reserved in advance at a cost of $50 each.  Each team will need to bring their own 50ft. extension cords; we suggest at least 50’ for outdoor use.  Please make arrangements with the event coordinator for special electrical requirements.
  6. Cook-off area for loading and unloading only.  NO CARS will be allowed in cook-off area; only tables and BBQ trailers allowed.
  7. Bring your own cups, plates, spoons, forks and napkins as needed for serving the attendees. 
  8. Teams are also responsible for their own condiments such as cheese, crackers, onions, bread, sauce, etc. for garnishes
  9. Please attempt to prepare enough food for 15-20+ people, plus the judges.
  10. Food may be prepared offsite prior to the judging, or prepared onsite.
  11. All teams can start arriving at 8:00 am.  All teams must be on site by 11:00am to be allowed to compete. 12:00 NOON DEADLINE for Cook-off teams to submit entries for judging. Cook-off booths open for attendees to sample their offerings.
  12. Food prepared must be fit for human consumption!
    Judges Criteria: aroma, color, consistency, tenderness, taste & aftertaste. 
    Judging is based on each category above with a scale of 1-10, the highest collective score will be the winner.
  13. EACH TEAM WILL BE PROVIDED A CONTAINER TO SUBMIT THEIR ENTRIES (EXCEPT FOR JACKPOT WHO CAN USE THEIR OWN).  A number will be pre-affixed to the underside of each provided container. Inside each container will be a copy of the secret number for the team captain to keep.  If you lose your copy of the number, there will be no way to know who the winner is.
  14. Cook-off teams need to promote the “People’s Choice Award” and encourage people to vote. Each attendee will be given a Mardi Gras-style necklace when they arrive at the event, and will vote by leaving their necklace at the booth of their favorite cook-off team – just one “vote” per attendee.
  15. Teams will be required to submit the following for:
    1. 1 cup of chili in provided container 
    2. Enough samples for 3 judges
    3. Jackpot entries provided container or use your own for presentation
    4. Containers with food are to be delivered by a team member to the designated area at          the judging station at 12:00pm or be disqualified.
  1. Winners will be announced @ 3:15pm by number and company name.  
  2. Contact Ty Bullock with any questions about the cook off prior to the event at 832-361-9152 or via email at

Click here to download a printable pdf >>




5 players per Volleyball Team
2 players per Cornhole Team

All games are to a score of 21

You do NOT have to win by 2


  • 1 point for bag on deck
  • 3 points for a leaner
  • 5 points for a ringer

You are self-policed and make your own calls

Please, don't be late to your games

Team captains must notify either Jesse or Amber of their final score

We will email game times and court number to all registered players so that everyone will know when their first game is. But after the first game it will be the team's responsibility to track the start time and which court they will be playing on.

Each team is guaranteed to play a minimum of 2 games.

PLEASE NOTE: To attend this event, you must be either:

An HOA board or committee member
A Chili Fest event sponsor
A member of a registered event sports or cook-off team
An employee of a management company



Keri Rhodes
Chili Fest Committee Co-Chair


Joe Dunst
Chapter Executive Director