Official CASI Rules & Guidelines
October 1, 1999

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A. CHILI COOKED ON SITE - All chili must be cooked from scratch on site the day of the cookoff. All chili must be prepared in the open (no cooking in motorhomes, etc.).

1. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are NOT permitted.

2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.

3. SANITATION - Cooks are to prepare and cook chili in as sanitary a manner as possible.

a. INSPECTION OF COOKING CONDITIONS - Cooking conditions are subject to inspection by the head judge or his/her designee and CASI Referee. (Failure to comply is subject to disqualification.)

b. COOKS MAY HAVE TO TASTE THEIR CHILI - At the discretion of the head judge or CASI Referee, chili cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging. (If a contestant refuses, his or her chili will be disqualified.)

B. ONE CHILI PER COOK - Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.

C. COOKS MUST SIGN NUMBER SLIPS - Chili cooks must sign their secret number slips in ink with their first and last names at the time cups are issued. Winners will not be eligible if their secret numbers are unsigned when presented. NOTE: Cooks must present their signed secret numbers to win.

D. PROTECT THE JUDGING CUP - Once judging cups have been issued, each head cook is responsible for his or her judging cup. Cooks must not remove or tamper with the numbers on the outside of the cups. Any marked or altered cup must be replaced prior to turn-in or it will be disqualified.

E. FILLING CUPS - Cups will be filled ¾ full or to the level designated at the cooks' meeting.

F. CHILI TURN-IN - Chili will be turned in at the place and time designated at the cooks' meeting or as otherwise designated by the head judge.

G. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.

H. PENALTIES - Failure to comply with CASI rules will result in disqualification of an individual cook for the cookoff. Decisions of the official(s) are final. In case of disqualification, the CASI official monitoring the cookoff immediately will notify the head cook and give a reason for disqualification. In the event disqualification of a cup of chili occurs after judging has started, it is not necessary that the cook be located or given an explanation for the disqualification.


A. JUDGING CUPS - All cups must be identical in color, size, and shape.

1. PREPARATION - A duplicate set of numbers must be used. One half is to be concealed and affixed to the exterior of the judging cup. The second half is to be placed in the interior of the same cup and the lid replaced. Do not keep cups in numerical order.

a. NAME/NUMBER STRIPS - Printed name/number strips affixed to the side of the cup may be used. The strip will have duplicate numbers and will permit a concealed number to be retained on the side of the cup and the name/number portion torn off by the cook.

b. DUPLICATE NUMBERS - A duplicate set of commercially numbered or hand-numbered "tickets" may be used to prepare the cups. One half of the number ticket will be concealed in an envelope or other wrapping to the side of the cup; the second half of the number ticket will be placed inside the cup. See the Guidelines for more information.

c. PROTECTION - Care will be taken by all cup handlers and cooks to avoid damaging cups and/or numbers.

2. SIGN FOR JUDGING CUP - Each chili cook must sign the secret number slip in ink with first and last name at the time the judging cup is issued and initial official Entrants List that cup was received.

3. TAMPERING - Any cup that appears to have been marked or altered will be referred to the head judge or CASI Referee for a ruling concerning disqualification.

4. DAMAGED CUP - If a cup is damaged, a replacement cup can be obtained from the head judge only after the head cook turns in the damaged cup and both numbers. (The head cook and CASI cookoff Referee must sign the replacement cup number slip.)

5. LOST CUP - If a contestant loses a cup or number, a new cup and number can be issued. In this case, the head judge or CASI Referee must sign the new secret number. NOTE: If the number of cups turned in exceeds the number of head cooks registered, the original numbers held by contestants with lost cups become invalid.

B. CHILI JUDGES - Judging will be done using preliminary and final judges, and, when applicable, intermediate level judges. (Five or six judges per table are suggested for all levels below final. The final table must have ten or more judges.) Judges must be adults (18 years or older).

1. PRELIMINARY JUDGES - Head cooks or knowledgeable cooking team members may serve as preliminary judges. (With proper instructions on judging criteria, any person who likes chili will be able to judge satisfactorily.)

2. INTERMEDIATE LEVEL JUDGES - Intermediate level judges must not have been preliminary judges.

3. FINAL JUDGES - Final judges must abstain from tasting chili prior to judging. Final judges must not be associated with any cook at that cookoff (e.g., one spouse cooking and the other spouse judging; member of cooking team judging if another member of same team is cooking).

C. LEVELS OF JUDGING - At each level of judging prior to the final table, judging cups must be divided equally among the tables. At least 50% (one half) of the chilis in each level of judging must pass to the next level of judging. A number larger than 50% may be used, but never less than 50%.

1. PRELIMINARY - After judging, a minimum of 50% (one half) of the chilis must progress from each preliminary table to the next level of judging. At cookoffs with fifteen (15) to twenty (20) cooks, preliminary judging may be omitted and all chilis may proceed to final judging.

2. INTERMEDIATE LEVEL (S) - At cookoffs where more than twenty chilis would be on the final table, additional judging levels will be used.

3. FINAL - Chili will progress from the prior tables so that the final table will begin with no fewer than fourteen (14) chilis and no more than twenty (20) chilis. In cookoffs with more than 100 cooks, the final table will have an adequate representation of the chilis to be judged as determined by the head judge.

4. TIES - Tie scores in the predetermined number of chilis that come off the preliminary or intermediate level judging tables will not be broken. Ties are to be passed on for further judging. Only ties on the final table will be broken.

D. JUDGING CRITERIA AND SCORING - A single score takes into consideration the five criteria for scoring chili:

Red Color

1. SCORING - Each cup of chili will be scored on its own merits with a whole number from 0 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.

2. EACH CHILI MUST BE SCORED - If a judge determines (by aroma, consistency, and/or color) that he/she does not want to taste a chili, that chili still must be given a score.


1. JUDGING SHEETS - The CASI official Judging Sheet included in the official CASI packet must be used for judging. (Ample copies of Judging Sheets for preliminary, intermediate levels, if needed, and final judging, as well as tallying, must be available.)

2. TURN-IN TIME - All judging begins at the same time. No chilis will be accepted after judging commences. Contestants must be notified at the cooks' meeting of the turn-in time.

3. CHECKING IN JUDGING CUPS - As cups are turned in, judging official(s) will place cups in boxes or insulated containers large enough to hold at least twelve (12) chilis per container. These boxes or insulated containers must have sufficient height to be above the tops of the chili cups or be covered at all times while in use, except when chilis are being taken in or out.

4. RANDOMLY SELECT CUPS FOR JUDGING - The head judge will designate an official or officials (e.g., table monitors) to remove and randomly mix the cups of chili taken in prior to presentation to the tables for judging.

5. NUMBER THE CUPS - After the number of chilis per judging table has been determined, an official will mark a judging designation (letter and number) on the side of each judging cup. This process will continue until all cups turned in are properly marked and taken to the appropriate judging tables. (Example: With three judging tables A, B, and C, cups are marked A1, A2, ..., B1, B2, ..., C1, C2, ..., etc. NOTE: The secret number taped to the side of the cup will remain unknown to the judges and official(s) writing the judging numbers on the cup sides.)

6. RENUMBER THE CUPS AFTER EACH LEVEL OF JUDGING - The judging designations (letter and number) on the cup sides must be changed at each level of judging. After each table has been tallied and the higher scoring chilis identified and removed for the next level of judging, each table monitor will immediately mark a large, highly visible "X" on the side and on the lid of each judging cup not forwarded to the next level of judging. Chilis to progress to the next level will be marked by an official in the above-prescribed manner.

7. TABLE MONITORS - Each judging table will have a knowledgeable table monitor to instruct judges, control table talk, answer questions, and enforce CASI judging rules. Discussion of the chili will not be permitted at judging tables.

a. DISQUALIFICATION OF CHILI - Any questions regarding disqualification of a chili will be directed to the head judge (and then to the CASI Referee if unresolved by the head judge) by the table monitor for a final decision.

b. INSPECTION OF CUPS - It is the responsibility of table monitors – especially on the preliminary tables – to remove each lid, look at the chili, and check each cup for interior marks and fillers before placing the chili on the table for judging.

c. CHECK COMPLETENESS OF JUDGING AND SCORE SHEETS - Table monitors will insure that each judge at the table has judged and scored each chili before releasing the judges. Table monitors also will insure that each judge signs his/her judging sheet before releasing the judges.

8. TASTING CHILI - Beverages and bite-sized snacks (e.g., crackers, cheese, celery, grapes, etc.) must be supplied to judges to allow them to cleanse their palates between tastes of chili.

a. SANITATION - A new spoon must be used for each taste of chili.

b. RETASTING A CHILI - A judge may not retaste a chili after it has been passed to the next judge.

9. NO SMOKING - Smoking is not allowed in the judging area during the chili judging process. The judging process begins with the arrival of chili for turn-in and ends when the final tally is completed and the winning cups have been marked for transport to the announcement area.


1. TABULATE IN JUDGING AREA - Tabulation must be done in the judging area and overseen by the head judge and/or CASI cookoff Referee. Tabulation must be done by two (2) or more persons. The chili receiving the highest score will be the winner, placing in reverse order to tenth place for CASI points.

a. CASI COMPUTER TALLY PROGRAM - CASI's computer tally program will be used when possible to reduce time and errors in calculating scores. The program enables entry, addition and random tie breaking of chili scores. A copy of this program is available through the Terlingua Trails (3640 S Saguaro Shadows, Tucson, AZ 85730).

b. MANUAL TABULATION - Use two or more persons to do line addition for each chili (i.e., all scores for chili 1, all scores for chili 2, etc.).

2. TIE BREAKING (FINAL TABLE) - All final judges' sheets will be used for tabulating results. If ties result, one judging sheet will be chosen at random to break the ties. If ties are still present, a second sheet will be chosen at random for tie breaking of remaining tied scores. A third or fourth sheet will be used to further break ties.

A tie breaking panel of three judges, who meet the criteria for final judges and who have not judged that day, may also be used.

3. MARKING WINNING CUPS - When the winning cups have been determined, the place/order of finish must be marked in a manner not to be confused with a prior judging number (e.g., "1st”, "2nd”, etc.) on both the cups and the lids.

G. ANNOUNCING WINNERS - The top ten (10) or more chili winners and the top three (3) or more showmanship winners must be announced in reverse order of finish (e.g., 10th, 9th, 8th, ..., 3rd, 2nd, 1st). It is preferred that winners be announced within 30 minutes of the completion of final judging.

1. METHOD OF ANNOUNCING - Winning chili numbers will not be revealed until announcement of winners. At that time, the secret number that is affixed to the outside of each cup will be removed and passed to the announcer. (Persons announcing, monitoring judging, or refereeing may cook if they so choose; however, if cooking that day, they must appoint persons who did not cook to fulfill their duties during the announcement of the winners.)

2. CLAIMING AWARDS - Upon the announcement of the winning numbers, cooks must present the signed, matching numbers to claim awards and points as sanctioned by CASI.

3. ANNOUNCE FINALISTS - The numbers of all chilis reaching the finals (and intermediate level(s)) may be announced and/or posted upon the completion of the announcement of all winners.

H. RECORDING WINNERS - Chili and showmanship winners' names and addresses will be recorded on an official CASI Results Sheet and mailed to CASI for sanctioning points to be awarded.


A. SHOWMANSHIP ENTRIES - To be judged, contestants must declare their intention to compete in show at least thirty (30) minutes prior to the start of showmanship. This may be done when signing for the chili judging cup.

1. SHOW TEAMS ALSO MUST ENTER CHILI - Showmanship teams must have a minimum of one cook entered in the chili competition in order to qualify for showmanship points.

2. ONE NAME PER SHOW TEAM - Showmanship teams must enter all cookoffs in a chili year under one name and with one mailing address in order to avoid confusion in the recording of showmanship points. Team names may change at the beginning of the chili year.

B. PERFORMANCE OF SHOWMANSHIP - Hired professional performers will not be allowed in showmanship competition.

1. PERFORMANCE - Showmanship teams must be limited in their activity so as not to interfere with the other contestants. Traveling (moving around the cooking area) is allowed, and traveling show teams will be judged while traveling.

2. SHOW STANDARDS - Nudity and lewdness are banned from showmanship. Intentional use by any contestant will result in disqualification of that team.

3. NO INTERFERENCE WITH SHOW - There will be no outside entertainment or interference (e.g., bands, performances, etc.) with showmanship during the showmanship period.

4. AMPLIFICATION - Decisions on volume and interference with adjacent show teams are at the discretion of the head show judge, head judge, and/or CASI official monitoring the cookoff. Failure to comply with an official's request to reduce volume or refrain from otherwise interfering with another show team will result in disqualification of that team.

5. PYROTECHNICS - No showmanship contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.

C. PENALTIES - Failure to comply with CASI rules is subject to disqualification of the individual show team for that cookoff. In the case of disqualification, the CASI official monitoring the cookoff, head judge, or head showmanship judge immediately must notify the show team captain and give a reason for the disqualification. Decisions of the official(s) are final.


A. SELECTION OF SHOWMANSHIP JUDGES - Show judges must be chiliheads or other individuals who know what constitutes showmanship. Show judges must not be associated with any show team at the cookoff (e.g., one spouse showing and the other spouse judging).

1. INSTRUCTING JUDGES - Every showmanship judge must be given an explanation of the judging criteria and scoring for showmanship.

2. ANONYMITY OF JUDGES - Showmanship judges must remain anonymous to everyone during the judging. Showmanship judges' scores may be revealed after results are announced.

B. SHOWMANSHIP JUDGING CRITERIA AND SCORING - A single score takes into consideration five criteria for showmanship:

Booth set up
Audience appeal

1. SCORING - Each showmanship team will be scored on its own merits with a whole number score from 1 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.

2. JUDGING SHEET - The official CASI Showmanship Judging Sheet included in the official CASI Rules Packet must be used for judging. (Ample copies must be made for showmanship judging.)

C. SHOWMANSHIP PERIOD - Judging shall be held for two (2) hours during the cookoff, ending at least thirty (30) minutes prior to turn-in time for chili or beginning at least thirty (30) minutes after turn-in.

1. DURATION - For cookoffs with twelve (12) or fewer showmanship entries in any individual category, this two-hour period will be continuous. For cookoffs that have more than twelve (12) showmanship entries, this two-hour period may be broken into two (2) one-hour periods and separated by a rest period of not more than forty-five (45) minutes with proper notification to all contestants by either written cookoff announcements or by a showmanship contestants' meeting held prior to competition. This provides time to have preliminary show judging during the first hour, tallying and selection of show finalists during the rest period, and final judging during the last hour.

2. ADVERSE CONDITIONS - Under unusual conditions (severe weather such as rain, snow, extreme heat/cold, etc. or because of lack of public attendance), cookoffs with twelve (12) or fewer show teams may shorten the showmanship period with the approval of the CASI cookoff official or head show judge, all show teams competing, and the cookoff promoter. Care must be taken to insure enough time to complete show judging.

D. SHOW AREA - Show teams will be judged at their cook sites and while traveling around the cookoff, if applicable.

E. IDENTIFICATION - Entrants' identification must be "rodeo style" numbers or 8½" x 11" block-lettered cards. Traveling teams must attach or carry identification in a highly visible location. If identification is to be affixed to a booth, it must be placed where it can be seen above a crowd. All judges must use the identification number or letter in lieu of show team or team member names.

F. RECORDING WINNERS - The names and addresses of all showmanship winners will be recorded on an official CASI Results Sheet and mailed to CASI for sanctioning points to be awarded.

G. ALCOHOLIC BEVERAGES - Show teams will not distribute alcoholic beverages to the general public. If a show team does not comply with this provision, it will be disqualified from the showmanship competition.


Sanctioning of a chili cookoff by CASI insures that the cookoff was conducted using a set of rules that has evolved to meet the high standards required in a fair and impartial judging of chili and showmanship. These standards (CASI rules) are requirements that must be met in order to be eligible for CASI sanctioning.

A. REQUIREMENTS FOR A CASI-SANCTIONED COOKOFF to be eligible for CASI sanctioning, a cookoff must meet the following CASI requirements:

1. OBTAIN A CASI RULES PACKET - It is the responsibility of the cookoff chairman to obtain an official CASI Rules Packet including official CASI forms. This packet is available through the Terlingua Trails (3640 S Saguaro Shadows, Tucson, AZ 85730).

2. PUBLICIZE COOKOFF - All cookoffs MUST be publicized in the TERLINGUA TRAILS at least thirty (30) days prior to the entrance deadline. Cookoffs may also be advertised in the Goat Gap Gazette or other media. All cookoffs must be advertised as using "CASI rules" only. Any cookoff during the month of September not publicized in the above manner will be guilty of a flagrant violation.

RESTRICTIONS - Any cookoff restrictions (e.g., ground meat only, entry date different from cookoff date, limit on number of entries, local ordinances, etc.) must be clearly stated in all forms of publication. CASI Referees will not be responsible for enforcing local ordinances (e.g., no propane stoves, no open fires, must cook in enclosed area, etc.). Enforcement will remain the responsibility of the cookoff promoter.

3. FOLLOW CASI RULES - All CASI chili, showmanship, and judging rules must be followed as defined in the current CASI Rules Book.

4. HAVE A CASI REFEREE ON SITE - All cookoffs seeking CASI sanctioning must have on site a CASI Regional Referee, CASI Area Referee, CASI Great Pepper, CASI official, or an authorized CASI representative of one of the above. It is the responsibility of the cookoff chairman to contact the CASI Regional Referee responsible for the location in which the cookoff is held or to contact the CASI Executive Director who can appoint a CASI representative for the cookoff.

a. OFFICIAL MUST SIGN RESULTS SHEET - The designated CASI official must sign the Results Sheet before it is submitted to CASI for cookoff sanctioning. The designated CASI official and/or the CASI Regional Referee will send the Results Sheet to CASI.

b. REFEREE AS CONSULTANT - The CASI official shall attend the cookoff as a consultant only and is not responsible for running the cookoff.

5. HAVE REQUIRED NUMBER OF ELIGIBLE COOKS PRESENT AND COOKING - The number of cooks required to sanction a cookoff is fifteen (15), regardless of the number of state cookoffs in any given chili year. At Regional and International Championships, a minimum of twenty-five (25) cooks must be present and cooking. The CASI official at each cookoff will verify the minimum number of cooks required for sanctioning at that event.

a. OPEN TO MINIMUM NUMBER OF ENTRIES - All sanctioned cookoffs must be open to at least fifty (50) cooks.

b. AGE OF COOKS - All cooks must be at least eighteen (18) years of age as of the cookoff date.

6. SEND RESULTS SHEET, ENTRY LIST, AND FEES TO CASI WITHIN 30 DAYS - The CASI official for the cookoff must forward an entry list, complete with names and addresses, official CASI Results Sheet, as well as two dollars ($2.00) for each cook entered in each cookoff to CASI (e.g., 38 cooks entered, send CASI $76.00 along with the Results Sheet and entry list), plus five dollars ($5.00) for the cookoff registration fee.

a. PAPERWORK - To apply for sanctioning, the CASI official must send to:

CASI Tallymaster, PO Box 756, Manchaca, Texas 78652-0756

1) The signed CASI official Results Sheet listing in the order of finish the names and mailing addresses of the top ten (10) chili winners and the top three (3) showmanship winners. The number of chilis presented for judging must be indicated on the Results Sheet. (One additional completed Results Sheet may be given to the CASI Referee for recordkeeping.)

2) One copy of the complete entry list of cooks including name and mailing address.

3) A check or money order made payable to CASI for two dollars ($2.00) per cook, plus five dollars ($5.00) for cookoff registration.

b. SEND PAPERWORK AND FEES WITHIN 30 DAYS - Paperwork and fees must be sent to CASI by the CASI official within thirty (30) days. (If it is incomplete – i.e., lack of official's signature, fees, etc. – it will be returned to sender.) Failure to submit complete paperwork within thirty (30) days after the completion of the cookoff could result in the suspension of the cookoff (at the discretion of CASI) for two years; cookoff points may be awarded at the discretion of CASI.


1. COOKOFFS TO BE OPEN - Cookoffs shall be open to all persons meeting gender, registration fee, and deadline requirements. No individuals or teams can be barred from cooking in a CASI cookoff without a majority vote of the combined body of the Great Peppers and Directors. This shall not preclude the removal of individuals or teams who violate laws and/or ordinances at a cookoff.

2. NO CASH PRIZES - CASI rules prohibit the sanctioning of any cookoff giving cash prizes for chili cooking or showmanship. Regional, Open, State, State Men’s and State Women’s Championship cookoffs may award state champions expense money to travel to the CASI Terlingua International Chili Championship cookoff and CASI may request proof that this money was used for expenses.

3. MULTIPLE COOKOFFS ON ONE SITE – Only one cookoff will be held at any site on any one day. (Exception: Men’s and Women’s State Championships may be held on the same day at one site.) When Men’s and Women’s State Championship cookoffs are scheduled at one site on the same day or when cookoffs at the same site are scheduled on consecutive days, each cookoff must benefit a different charity. (For example, two cookoffs scheduled on a consecutive Saturday and Sunday must benefit two different charities; three cookoffs scheduled over a three-day weekend must benefit three different charities. Men’s and Women’s State Championship cookoffs held at the same site on the same day must benefit two different charities.)

4. CHILI COMBINED WITH OTHER COOKOFFS - Other cookoffs (e.g., beans, barbecue, gumbo, etc.) can be held in conjunction with a CASI cookoff provided CASI rules are followed for the chili cookoff and separate judging and turn-in for the chili cookoff are maintained.

5. FAILURE TO COMPLY WITH CASI RULES - Any cookoff that fails to comply with CASI rules will receive a reprimand or be placed on probation or suspension.

a. MINOR INFRACTIONS - A minor infraction will result in a reprimand letter from the Executive Director to the cookoff promoter and Regional Referee for that region. A more serious infraction will receive probation for one year. This probation will be published in the Terlingua Trails. The fact that the cookoff is on probation also must be stated in the next year's entry forms and in all advertising for that cookoff. The CASI official refereeing the next year's cookoff must certify on the Results Sheet that all CASI rules have been followed in order for the probation to be lifted. Participants will not be penalized and will receive points for the CASI Terlingua International Chili Championship even though the cookoff is reprimanded or placed on probation.

b. FLAGRANT VIOLATIONS - A cookoff in flagrant violation of the rules will receive a suspension of two (2) years. That sponsor or individual and location will not be recognized by CASI for sanctioning during the suspension period. Offenders will be published in the Terlingua Trails. It will be determined on an individual basis whether cooks will receive points or if points will be disallowed for a cookoff wherein a flagrant violation has occurred.

6. PROTESTS - Any person, other than a CASI official, who protests a cookoff for any infraction of the rules will submit a written protest accompanied by a $20 check made payable to CASI to the Executive Director within fifteen (15) days of the cookoff. After investigation of the protest, funds will be returned to the individual filing the protest if the infraction is deemed sufficient to warrant probation for the cookoff.



1. CASI RULES APPLY - Rules for sanctioning CASI cookoffs must be observed at all open championships.

2. OPEN - A State, Regional, or International Championship must be unlimited to the number of cooks that may enter.

3. NUMBER OF COOKS - At Regional and International Championships, a minimum number of twenty-five (25) cooks must be present and cooking (one entry per individual per cookoff). State Championships require the same number of cooks as is required for all other CASI-sanctioned cookoffs. For State men's championships, the required minimum number of cooks must be met by male cooks; conversely, for State women's championships, the minimum number of cooks must be met by female cooks. All cooks must be eighteen (18) years of age as of cookoff date.

4. REFEREES - State, Regional, and International Championships must have a CASI Regional Referee, CASI Great Pepper, or CASI designated official as head judge to be responsible for the judging process. Open Championships must also have a CASI Referee (aside from the head judge) to fulfill the duties as outlined under CASI COOKOFF REFEREE DUTIES

B. ESTABLISHING OPEN CHAMPIONSHIPS - New CASI Open Championships must be approved by CASI. Approval must be prior to any advertising implying a CASI-affiliated Open Cookoff.

1. STATE MEN'S AND WOMEN'S OPEN CHAMPIONSHIPS - In addition to a State Championship, separate state men's and women's open championships may be applied for at the Annual CASI Great Peppers' Meeting. A Pod or Pods in a state not having a currently recognized men's and/or women's open championship, but where a minimum of fifteen CASI-sanctioned cookoffs were held in the prior cooking year, may apply for CASI approval. The state involved must maintain the minimum requirements of application for continuance of a state open championship. (Any state falling below the required fifteen-cookoff minimum, exclusive of the men's and/or women's state open championships, in a cooking year may reapply in accordance with the initial requirements for a state open championship.)

2. REGIONAL CHAMPIONSHIPS - A Regional Open Championship may be applied for at the Annual CASI Great Peppers' Meeting based on the following criteria:

a. REGION - Region involved must encompass a minimum of three (3) states.

b. POD REQUIREMENT - Region must have a minimum of one CASI-recognized Pod in two (2) of the states involved.

c. TWELVE-POINT STATE - Region involved must have at least one state at the 12-point level in a cooking year prior to the year of requested sanctioning.

d. REGIONAL REQUIREMENTS - Region involved must maintain the minimum requirements of application for continuance of a Regional Open Championship. Any region falling below that minimum may reapply in accordance with the initial requirements for a Regional Open Championship.

e. TRAVELING - Regional Open Championships will be traveling championships within a defined region. The location and sponsoring group for each Regional Open Championship will be determined at the Annual CASI Great Peppers' Meeting. Proposals for location and sponsorship of a Regional Open Championship must be presented by a Great Pepper (or recognized proxy) of a CASI Pod.

f. ONE PER YEAR - No state or Pod may be the official sponsor of more than one Regional Open Championship per cooking year.

3. INTERNATIONAL CHAMPIONSHIPS - Any new International Open Championship (one that is held outside the boundaries of the United States) may be applied for at the Annual CASI Great Peppers' Meeting. Recognized Championships are: The Mexico International Championship in Nuevo Laredo, Mexico, The Sonoran Desert International Open in Puerto Penasco, Mexico, and The Canadian Open in British Columbia, Canada.

C. RECOGNITION OF OPEN CHAMPIONSHIP WINNERS - In all State, Regional, and International Open Championships, the top three (3) chili winners and top showmanship team will be recognized as the State, Regional, or International Open Champions. The chili champion and two runners-up and the showmanship champion will be entitled to the privileges of these titles.


A. CHAMPIONSHIP COOKOFF RULES - All rules for CASI-sanctioned cookoffs must be observed at the CASI TICC, with the exception that showmanship competition will be in two divisions: large teams (5 or more persons) and small teams (4 or fewer persons).

B. CHAMPIONSHIP COOKOFF DATE AND SITE - The CASI TICC will be held each year on the first Saturday in November at Rancho CASI de los Chisos in Terlingua, Texas. It is highly recommended that each qualified cook set up and cook in the “Old 320” arena.

C. CHILI YEAR - The current CASI TICC chili year runs from October 1 until midnight September 30 of the following year. Points will be accumulated during this period for the immediately following November CASI TICC Cookoff.

D. CHAMPIONSHIP COOKOFF POINTS - CASI will award championship points toward qualifying for the CASI TICC to head cooks and show teams placing in CASI-sanctioned cookoffs.

1. AWARDING OF CHILI POINTS - CASI-sanctioned cookoffs will award four (4) points for first (1st place, three (3) points for second (2nd), two (2) for third (3rd), and one (1) point each for fourth (4th) through tenth (10th) places in chili.

a. RESIDENTS - In State Open, Men’s Open and Women’s Open Championships, first (1st) through third (3rd) place finishers residing in that state automatically qualify to cook at the CASI TICC.

b. NONRESIDENTS - Any cook at a State Open Championship finishing in the top three (3) places, but residing outside that state, will receive points only toward the CASI TICC.

c. INTERNATIONAL AND REGIONAL - Recognized International and Regional Championships also qualify the first (1st) through third (3rd) place chili finishers to cook at the CASI TICC.

2. AWARDING OF SHOWMANSHIP POINTS - CASI-sanctioned cookoffs will award four (4) points for the first (1st) place, three (3) points for the second (2nd) place, and two (2) points for the third (3rd) place in showmanship. NOTE: A showmanship team may not be awarded points under the same name in more than one cookoff per day.

E. QUALIFICATION FOR CASI TICC - A contestant must qualify to either cook chili or perform showmanship at the CASI TICC. Qualification for chili and showmanship is as follows:

1. QUALIFIED CHILI COOKS - To compete in chili, cooks must be:

a. PAST CHAMPIONS - A past CASI TICC 1st place winner (eligible for life); 2nd through 10th place CASI TICC finishers will be eligible for the CASI TICC immediately following their win; or

b. CURRENT STATE CHAMPIONS - A current Men's State, Women's State, or Open State champion, or first or second runners-up; or

c. CURRENT REGIONAL OR INTERNATIONAL CHAMPIONS - A current recognized Regional or International champion or first or second runner-up; or

d. CURRENT STATE, REGIONAL OR INTERNATIONAL CHAMPIONSHIPS WITH OVER 300 ENTRIES - A current Men's State, Women's State, State Open, Regional or International Championship that maintained at least 300 entries for three consecutive years will additionally qualify a third and fourth runner-up. In the event a qualified cookoff falls below 300 entries in any year, the cookoff will qualify only the champion and first and second runners-up the following year, and requalification will be required; or

e. QUALIFIED ON POINTS - Accumulate the required number of points for the state of their residence. Based on the previous chili year, state requirements are as follow:

States having:
1 to 5 cookoffs require 6 points
6 to 10 cookoffs require 9 points
11 or more cookoffs require 12 points

NOTE: Open, State, Regional, and International cookoffs do not apply toward total number of cookoffs requirement.

To cook at TICC, a cook must be a paid CASI member. A "member" is one who has paid annual dues for the current year or has become a life member of CASI.

2. QUALIFIED SHOWMANSHIP TEAMS - Qualifying to compete in showmanship at the CASI TICC requires the same number of points as qualifying in chili. All chili cookoffs, including Open, State, Regional, and International Championships, will award points on this basis. Current champions (first place only) of recognized CASI State, Regional, and International Open Championships automatically qualify in showmanship at the CASI TICC. Residency requirements for the state champion are the same as for chili.

3. SEPARATE QUALIFICATION FOR SHOW AND CHILI - Qualification for showmanship at the CASI TICC does not also qualify a member of a show team to cook. Likewise, a qualified chili cook is not automatically qualified to compete in showmanship. (One may compete in both chili and show at the CASI TICC if qualified in both events.) A show team qualified to compete in showmanship at the CASI TICC need not have qualified to cook in order to participate in the showmanship competition.



It is a celebration of chili that involves cooking and showmanship competition. Chili is prepared from scratch at the cookoff site and judged on set criteria by a panel of judges in a blind tasting. Showmanship is a form of competitive entertainment that adds to the fun of a chili cookoff. Showmanship also is judged by a panel of judges based on set criteria.


Chili cookoffs are held anywhere two or more people get together to see who can cook the winning chili. They range from backyard affairs "just for fun" to very large, highly organized special events. They are held at state fairs, historical or holiday events, hot air balloon races, parks, parking lots or shopping centers or anywhere people gather.


Chili cookoffs usually are sponsored by an organization and are most often conducted for the benefit of a charitable cause. Cookoffs can be sanctioned (e.g., by CASI – the Chili Appreciation Society International, Inc.) or unsanctioned. CASI-affiliated Pods (local chili organizations) can provide advice concerning the organization and promotion of chili cookoffs.


Basic organization coupled with the help and involvement of a few individuals are necessary ingredients for a successful chili cookoff. As cookoffs increase in size, so will the time commitment and organization required for success. A sample cookoff organization is shown below.


A description of duties and responsibilities generally required of each of these individuals follows.


The cookoff chairman is responsible for the cookoff, serves as the cookoff manager, coordinates all activities relating to the cookoff, and performs whatever functions necessary to insure a well-run cookoff. This is NOT a job for a procrastinator! The cookoff chairman:

1. Oversees all activities and acts as general manager for the event.

2. Schedules and conducts organizational meetings to allow cookoff team members to communicate and coordinate their activities.


The sponsor contact is responsible for obtaining sponsors and co-sponsors to reduce the risk (cost) of the cookoff. The sponsor contact:

1. Meets with and arranges for major cookoff sponsors (e.g., distributors of beer, manufacturers of food products, sporting goods stores, meat companies, or any other tie-in to a chili cookoff) who will contribute goods, services, or funds for the benefit of the cookoff. Anyone who seeks name- awareness is a potential sponsor.

2. Solicits contributions such as free samples, promotional items, hats, t-shirts, use of copier or postage meter, or cookoff supplies, and coordinates these efforts with the head judge.

3. Solicits involvement in the cookoff activities from sponsors (e.g., chili teams made up of employees, use executives as celebrity judges, etc.). Generally, the more personally involved a sponsor is, the better sponsor support you'll receive.


The media contact is responsible for publicizing the cookoff and insuring participation from the chili cooks as well as the general public. The media contact:

1. Develops a comprehensive marketing plan (e.g., news releases, posters, ads, etc.) and advertising budget.

2. Works with media in the area to develop effective print, radio, and TV ads to promote the cookoff.

3. Works with local chili organization(s) to promote the cookoff to known chili cooks.

4. Works to promote competitive spirit to a particular segment of cooks (e.g., junior cookoff, media cookoff, chamber of commerce cookoff, etc.). Promotes chili challenges between well-known individuals.

5. Works with the sponsor contact to obtain donated media time and space.


This person is responsible for insuring that potential cookoff participants receive adequate information and that contestants at the cookoff are treated like VIPs. The goal of the contestant registration coordinator is to make each cook feel that this is the best cookoff the cooks have ever attended. (Hopefully, they will come back and bring a friend next year!) The person charged with contestant registration:

1. Is available prior to the cookoff to answer telephone and written inquiries and needs to be able to convert persons with questions into chili cooks.

2. Develops and processes registration forms and receives registrations prior to and on the day of the cookoff.

3. Assembles and distributes a "cooks package" containing competition chili cooking guidelines, event schedule, passes, badges, site map, and other goodies, and, hopefully, a membership application for CASI and a local chili Pod.

4. Acts as an information source and problem-solver for cooks on the day of the cookoff.


The head judge is responsible for fair and impartial judging of chili and showmanship at the cookoff. It is suggested that the head judge appoint a head show judge who can devote his/her efforts solely to showmanship competition.

The head judge:

1. Prepares chili judging cups in accordance with CASI judging rules.

2. Obtains necessary supplies for conducting the judging rules.

3. Is available to answer questions and clarify CASI chili and showmanship rules.

4. Obtains and instructs chili and showmanship judges (coordinates judges invitations with both media and sponsor contacts).

5. Obtains and instructs table monitors and tallymaster for chili judging.

6. Conducts the head cooks' meeting the day of the cookoff.

7. Oversees judging to insure proper number of judging levels, handling of ties, if any, and enforces all CASI rules.

8. Is responsible for insuring the cookoff's Results Sheet is properly completed and signed.

CASI REFEREE (if seeking CASI sanctioning).

The CASI Referee:

1. Observes the cookoff and insures CASI rules are followed.

2. Is available at the cookoff to interpret CASI rules.

3. Signs and mails Results Sheet, entry list, and fees to CASI.


The following is a suggested list of items to be undertaken in preparation for a cookoff.

1. Select a cookoff location and date at least sixty to ninety days in advance of the cookoff. A check of "Upcomings" in the Terlingua Trails can help avoid conflicts with other cookoffs in your area. (Be sure to avoid Open, State, or Regional cookoff dates.)

2. Determine recipient of funds to be raised at cookoff.

3. Determine sponsors/co-sponsors for the event.

4. Contact local fire and health departments or other agencies in your area for compliance with local regulations.

5. Develop cookoff name, logo, posters, flyers, banners, signs, etc.

6. Outline general schedule of cookoff events (See Sample Schedule following) and arrange entertainment, master of ceremonies, and equipment needed (port-a-potties, stage, barriers, trash removal, etc.).

7. Order and/or make t-shirts, chili and showmanship trophies, badges, ribbons, and other special merchandise to be used for the cookoff.

8. Print posters and distribute them throughout the area from which you intend to draw cooks and spectators.

9. At least thirty days before entry deadline for the event, the cookoff must be publicized in the Terlingua Trails. The Terlingua Trails' deadline for publication is the 15th of the month prior to month of publication (e.g., 15 May receipt = June publication).

10. During the two weeks prior to the cookoff, begin to concentrate media efforts on getting the general public to attend the event.

11. At least one week before the cookoff, finalize site logistics (parking, cooking area, judging area, concession areas, etc.) and equipment transportation and location (stage, PA system, judging tables and chairs, etc.)

12. At least one week before the cookoff, finalize the cookoff schedule of events and provide copies to cookoff workers.

13. A couple of days before the cookoff, gather together items on the cookoff supplies checklist.

14. Assemble "goodie bags" for cooks and prepare judging cups to be used for the chili cookoff.

15. If assigning spaces to cooking teams, this must be done to insure cooks are able to determine their cooking sites upon arrival.

NOTE: Before you begin your cookoff planning, you may want to contact your local chili Pod or CASI at (915- 620-0725) for assistance and additional information.


The following is provided only as a guide to those not familiar with chili cookoffs. Times and events will vary depending on location and tradition.


Day before cookoff - Some cookoffs allow cooks to register, set-up, and camp at the site the day before the cookoff. Many also have a cooks' party the night before the cookoff.

7:00 AM Have a "traffic director" in place to direct cooks where to set up.

8:00 - Open Cooks' Registration.

10:00 AM Rope off judging area, set up tables and chairs, PA system, etc. Provide head judge with lists of entered chili and showmanship teams.

10:00 AM Head Cooks' Meeting. Explain cooking and health rules, judging criteria, schedule of events (especially turn-in time), other relevant information, and hand out "goodie bags". Distribute judging cups and have head cooks sign for their tickets.

Immediately after Head Cooks' Meeting, conduct Showmanship Participants' Meeting. Explain the showmanship rules and judging criteria.

11:00 AM Conduct showmanship judges' meeting. Distribute judging sheets and the list of competitors, explain judging criteria, and review rules.

11:30 AM Showmanship competition begins.

1:00 PM Conduct chili judges' meeting. Remind judges not to sample any chilis before the official judging. Generally review judging criteria and state time to report to judging area.

1:30 PM Showmanship competition ends.

2:00 PM CHILI TURN-IN. Official judging begins immediately.

2:00 - Good time for entertainment (band, fiddlers’ contest, etc.).

3:30 PM Begin chili games or other entertainment.

4:00 PM Announce showmanship winners then chili winners in reverse order (10th, 9th, 8th,... 3rd, 2nd, 1st). Announce winners within 30 minutes after end of judging.


__ Registration forms or pencil and pad for same

__ Ball point pen(s) for cooks' signature

__ Restricted judging area of adequate size

__ Rope, tape, or flags to mark judging area

__ Judging tables (1 table per 15 chilis + 1 work table)

__ Chairs for judging tables (minimum of 6 per table)

__ Judging cups (make extras)

__ Close fitting lids for cups

__ Coin envelopes

__ Two-part (matching) numbers or name/number slips

__ Wide duct or masking tape

__ Coolers or insulated boxes (1 per table for holding chili)

__ Trash cans/bags at each judging table

__ Waterproof marking pens (3 different colors)

__ Pencils for judges (# judges x # tables) Official CASI forms:

__ Chili judging sheets

__ Showmanship judging sheets

__ Results Sheet

__ Plastic tasting spoons (# cooks x # judges per table x # rounds + 10%)

__ Napkins

__ Palate cleansers (bite-size for judges to cleanse

palates) __ Crackers

__ Celery

__ Cheese

__ Soft drinks (including diet drinks)

__ Beer

__ Paper plates (for palate cleansers)

__ "Rodeo type" (8 ½" X 11") numbers for show teams

__ Calculator (preferably with tape)

__ Razor blade or sharp knife (for removing secret number from cup)

__ Trophies and/or awards

__ Game supplies (for lemon roll, egg toss, etc.)

__ Fire extinguisher

__ First aid kit


__ CASI Referee (for sanctioning)

__ Reliable table monitors (1 for each judging table)

__ Preliminary and intermediate judges (with table assignments)

__ Final chili judges

__ Showmanship judges

__ At least two individuals to tally judging sheets

__ Individual to record winners names and addresses


Welcome to the fun of cooking competition chili! These guidelines are designed to provide helpful hints as you enter the world of competitive chili cooking.


1. Cooking stove and fuel – “Coleman-type” propane or white gas.

2. Cooking pot, cutting board, knife, water, cooler (for meat and liquid refreshments), paper towels, spoons, can opener, and matches.

3. Meat (hand cut or chili grind), spices, and other ingredients for chili.

4. Table and chairs – for cooking and sitting. You generally will have a 10' x 10' cooking and show space.

5. If competing in showmanship, bring props, costume(s) and other gear.


Competition chili is blind judged on the following five criteria:

1. AROMA - Chili should smell appetizing.

2. CONSISTENCY - Chili should be a smooth combination of meat and gravy.

3. RED COLOR - Chili should look appetizing.

4. TASTE - Chili should taste good.

5. AFTERTASTE - Chili should leave a pleasant taste after swallowing.


1. Only one judging cup per chili pot can be turned in for judging.


a. Be cooked on site the day of the cookoff.

b. Be prepared from scratch (no commercial chili mixes).

c. Contain no fillers (beans, macaroni, rice, hominy, etc.)

d. Be prepared in as sanitary a manner as possible.

1) You must be willing to taste your own chili.

2) Cooking conditions are subject to inspection.

e. Be prepared in the open (no motorhomes, closed tents, etc.).

3. Cooks must sign number slips in ink when they receive their judging cups and must not tamper with or mark the judging cups they receive. The head cook is responsible for safeguarding the judging cup and matching number. (A matching number must be presented to claim a winning chili.)

4. Each head cook must bring his/her judging cup (3/4 full or filled to designated level) to a designated place at a set judging time.

NOTE: Contestants who fail to comply with these rules will be disqualified from the competition for that cookoff.


Welcome to the world of chili and the fun of showmanship competition! These guidelines are designed to provide helpful hints as you compete in show.


1. Basic equipment for chili cooking. At least one member of each showmanship team must enter the chili cookoff competition.

2. Sign(s) identifying your chili team name.

3. Chili booth, decorations, props, costumes, battery-powered amplifier, musical instruments, giveaways, and any other equipment to be used in show.


Showmanship like chili must be in good taste and is judged on the following five criteria:

1. THEME - The show subject, topic, or context should be original.

2. COSTUME - Show costumes should promote the show theme.

3. BOOTH SET-UP - The show booth should promote the show theme.

4. ACTION - Show should be action-oriented.

5. AUDIENCE APPEAL - Show should be entertaining to the audience.


There will be no outside activity or entertainment that interferes with showmanship during the two-hour (minimum) show period.

Showmanship teams:

1. Must enter the chili cookoff competition.

2. Must enter all cookoffs in any one chili year under the same name and address to receive all showmanship points.

3. Must be limited so as not to interfere with other contestants.

4. Cannot use nudity and lewdness in their shows.

5. Cannot use firearms, explosives, or pyrotechnics in their shows.

6. May use battery powered amplification with limited volume so as not to interfere with other contestants.

7. Will be judged both at their cook sites and while traveling around the cookoff, if applicable, during the judging period.

8. Must display "rodeo style" number in highly visible locations.

NOTE: Contestants who fail to comply with these rules will be disqualified from the competition for that cookoff.


A. HEAD JUDGE DUTIES AND RESPONSIBILITIES - The head judge may be the head chili judge and/or the head showmanship judge, but he/she must be a chilihead or other individual with knowledge of CASI rules. The head judge also may be the CASI official at the cookoff. The role of the head judge depends on the size and timing of the events at the cookoff. The head judge must be identified at the cooks' meeting. All contestants and cookoff workers must know who the head judge is at a particular cookoff.


a. Oversee chili and showmanship judging to insure fair and unbiased judging based on CASI rules.

b. Provide the completed CASI official Results Sheet to the CASI official for signature and mailing.


a. Insure fair and unbiased judging based on CASI rules.

b. Obtain all chili judges. (Five (5) to six (6) are recommended for preliminary and intermediate tables, ten (10) or more for final.)

c. Obtain personnel for turn-in, table monitors, and tallying.

d. Determine chili turn-in location and judging table arrangement.

e. Provide all items necessary for judging set-up (tables, chairs, judging sheets, pencils, markers, spoons, palate cleansers and drinks).

f. Insure security of all chilis and judging area until secret numbers are removed and announced.

g. Determine number of judging levels to be used in judging.

h. Determine number of chilis to be distributed to each table at each level of judging. No less than 50% of the chilis from one level must progress to the next level of judging.

i. Provide for tabulation of chili judging sheets.

j. Provide for tie breaking in top ten chilis on final table.

k. Determine identity of designated CASI official for cookoff and coordinate with this official on any question(s) regarding CASI chili and showmanship rules.

l. Provide top ten chili judging cups to awards emcee for announcement.

NOTE: A decision of the head chili judge is final except under protest to CASI.


a. Insure fair and unbiased judging of showmanship based on CASI rules.

b. Obtain showmanship judges (five or more are recommended).

c. Provide judging sheets and instruct show judges on judging criteria.

d. Provide for tabulation of showmanship judging.

e. Provide showmanship results to awards emcee for announcement.

NOTE: A decision of the head show judge is final except under protest to CASI.

4. HEAD COOKS' MEETING - A head cooks' meeting may be held by the head judge(s) and/or CASI Referee for the cookoff. This meeting provides an opportunity to make announcements, explain rules, distribute cups, cover any local procedures or customs, and answer questions about the cookoff.


a. Opening Remarks - Introductions and special announcements or instructions. "The head judges(s) is(are) {names}. The CASI Referee for the cookoff is {name}."

b. Chili Rules - Read "Chili Cooking Rules".

c. Judging Criteria - "Competition chili is blind judged based on the following five criteria: aroma, consistency, red color, taste, and aftertaste."

d. Judging Cups - "Pick your judging cups up at {location}.

"When you pick up your cup, you are required to sign the back of the ticket in the presence of a designated official. The number on the ticket corresponds to the number in the envelope taped to the cup. This is the only way we can tell who the winner is when the ticket is removed from the cup on stage. Put your signed ticket in a safe place. If you lose your ticket, you cannot win; we must have both matching halves.

"Do not tamper with or remove the envelope taped to the cup. Do not mark the inside or outside of the cup or place identifying objects (e.g., floating jalapeños, bay leaves, etc.) inside the cup. A 'marked' cup will be disqualified.

"If you damage your cup, bring both the cup and your signed ticket to me. If you lose your cup, bring the signed ticket to me and your cup will be replaced. In either case, locate either me or a cookoff official as soon as possible – do not wait until turn-in."

e. Turn-in - "Bring your chili cup at {time} to {location}. Do not delay turning in your chili. No cups will be accepted after the judging begins."

f. Showmanship - "Showmanship will run from {time} to {time}. Teams competing for showmanship will meet at {location} after picking up your judging cups."

g. Questions - "Are there any questions? You may begin picking up your cups at {location}. Good luck!"

After show team head cooks have picked up their cups:

h. Showmanship - Read "Showmanship Rules". "Showmanship will run from {time} to {time}. Are there any questions? Good luck!"


* * * * * *


1. PRIOR TO JUDGING - Make sure that:

a. All judges listed on your table are seated.

b. There is a judging sheet and pencil for each judge.

c. Sufficient spoons, napkins, and palate cleansers are available on your table.

d. A receptacle for discarding spoons is available.


a. Table talk is okay, but discussion of chili must not be permitted during the judging. Questions concerning chili or judging will be referred to the table monitor. The table monitor will refer any questions regarding disqualification of a chili to the head judge for final decision.

b. No smoking is permitted at the table during the judging process.

c. Please do not wear tinted eyewear while judging chili. If you must wear such eyewear, please do so throughout the entire judging process.

d. Score each chili on its own merits, from 0 to 10, 10 being the highest. One score takes into consideration all criteria for judging chili. The criteria are aroma, consistency, red color, taste, and aftertaste. The head judge and monitors must not interject their own definitions for any of the five judging criteria. Refer to "Judging Criteria".

e. You must score each chili, but you do not have to taste each one.

f. You cannot retaste a chili after it has passed on to the next judge.

g. You must use one spoon per taste, then discard the used spoon.

h. Take as much time as you need to judge each chili. Cleanse your palate between chilis and keep the lids on the cups as much as possible.

i. When entering your score on the judging sheet, make sure the number on the cup corresponds to your entry.

j. Please sign and fold your judging sheet (lengthwise, printed side in).

3. STARTING THE JUDGING (some cookoffs will do Step a. separately):

a. At random, remove a cup from the cooler and, using a permanent marker, mark a large letter (your table designation) and number (cup designation) on the side of each cup.

b. Inspect each cup for marks, floating objects, etc. NOTE: Any questions regarding the disqualification of any chili will be referred to the head chili judge.

c. Begin cup distribution on the judging tables in the following sequence:

d. Judges will rotate cups to their right. A cup coming off the table (1, 2, ...,) will be placed back in the cooler; the next cup numerically (7, 8, ...,) will go onto the table. Cups 1 through 6 will be sent to the table in numerical order after the highest number cup has been placed on the table.


a. When all chilis have been judged, collect the judging sheet from each judge at the table.

b. Before releasing the judges, be sure that each judging sheet is complete, readable, and properly scored.

c. If for any reason a judge is thought not to be qualified for judging, that judge's sheet will be held and referred to the head chili judge for review and final decision.

d. Judging sheets will be provided to the head chili judge for tally.

e. Once tallied, and the chilis to be advanced to the next stage are determined, non-advancing cups will be pulled from the cooler and marked with a large, highly visible "X" on the outside and lid of the cup.

f. Cups advancing to another level of judging will be provided to the head chili judge after the table monitor has thoroughly marked out the preliminary table and number designation.

C. CASI COOKOFF REFEREE DUTIES - The CASI cookoff Referee required to be on site can be a CASI Regional Referee, CASI Area Referee, CASI Great Pepper, CASI official, or authorized representative of one of the above. The Referee's role is one of consultant at the cookoff. The Referee is permitted to voluntarily assume other roles at the cookoff (e.g., head judge, etc.) providing those duties do not interfere or conflict with the duties as official CASI Referee.


1. Observe the cookoff to see that CASI chili and showmanship rules are followed.

2. Interpret CASI rules at the cookoff.

3. Report in writing to CASI any and all infractions in CASI rules.

4. Sign the official CASI Results Sheet after winners are determined.

5. Mail the Results Sheet, entry list, and fees to CASI after the cookoff.

6. Make sure that CASI requirements for a sanctioned cookoff are followed if applying for CASI sanctioning.

7. Act as an official CASI representative by providing information and promoting CASI.

NOTE: The Referee is not required to help promote or run the cookoff.

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