Join us after service on Sunday, March 4th for the Ultimate Chili Cook-Off Palooza! We’ll need people to make their chili to go head to head against each other! If you want to enter your chili, you’ll need to fill out a competitor form online or at Quest by Sunday, February 25th.

We’ll need people to come and eat all this amazing chili! We’ll also need people to bring a few extras like cornbread, salad or desserts… and we’ll need LOTS of people to have FUN!

Questions? Talk to Jim Liggett.

Competitor Instructions:

Thanks for competing in our Quest Chili Cook-Off scheduled for Sunday, March 4th! The chili judging and fellowship will begin immediately after worship service. At that time, the judges will start their difficult task of scoring each chili.

Please bring your chili in an electric crock pot to the Quest Kitchen by 9:30AM on Sunday, March 4th. We need at least 1 gallon of chili. Up to 16 ounces will be consumed during judging.

Two categories of chili will be judged:
1) Red Homestyle Chili
2) Homestyle Chili Verde (aka White Chili)

Red Homestyle Chili is any kind of meat or the combination of meats cooked with red, dried chili peppers, various spices and other ingredients. The use of beans is optional. Pasta and garnishes should not be used.

Homestyle Chili Verde (aka White Chili) is any kind of meat, usually chicken, or the combination of meats cooked with green, fresh chili peppers, various spices and other ingredients. The use of beans is optional. Pasta and garnishes should not be used.

Chili will be judged according to the following 5 characteristics:
1) Taste
2) Consistency
3) Aroma
4) Color
5) Bite (or after taste)

To keep your chili food safe, please minimize the amount of time the temperature of your chili is between 40 and 140 degrees F. This is the heat range in which bacteria grows fastest. So try to keep your chili above 140 degrees or below 40 degrees.

The points of contact for the Chili Cook-Off are Jim Liggett or Angela Harmann