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Chili Cook Off Rules

Join us for the second annual Eagle Chili Fest and Tailgate Party October 1, 2016, at the Bringle Lake Village tailgate parking area on the Texas A&M University-Texarkana campus. Teams may begin set up at 12 noon. One-time purchase chili sampling bowls will be $5, with proceeds benefiting student scholarships.


1. Cooking of chili is to begin no earlier than 12 noon on Saturday, October 1, 2016. Chili must be cooked on-site . No ingredient may be pre-cooked in any way prior to the official cookoff. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth, and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground . Meat may not be pre-cooked in any manner. All other ingredients must be chopped or prepared

during the preparation period. The exact starting and ending time of the cooking period is to be announced by the Texas A&M University-Texarkana Alumni Association. Cooking during the entire cooking period is at the sole discretion of the contestant .

2. Chili must be made from scratch; cooking begins with raw meats, vegetables and spices. Beans and pre-made chili mixes are approved ingredients for this chili competition .

3. Chili must be cooked in your designated tailgate area and prepared in a sanitary manner . No stoves or cooking equipment will be provided . We will provide sample cups, spoons and containers for judging samples . Contestants are responsible for supplying all of their own cooking utensils, table, stove, etc. Judging categories are as follows :

  • Best Overall-First Place
  • Second Place
  • Third Place
  • Showmanship
  • People’s Choice Award

4. One pint (16 ounces) of chili is required to submit for judging .

5. A minimum of three gallons must be prepared so there is enough for distribution to the public .

6. The chili prepared for the judges must be the same served to the public.

7. Judging will be at approximately 3 p.m .

8. Judges will vote for the chili based on the following considerations:

  • Aroma
  • Color
  • Consistency (not too thick or thin)
  • Taste
  • Aftertaste

9. We will have a People’s Choice category . Entrants will receive a letter of final instructions following the entry deadline date . You also will receive a “suggested supply” list at that time.

10. Contestants may decorate booths/tables/tailgate area.

11. If your ingredients contain MSG or if peanut oil is used, please post a warning sign

12. Entry deadline is September 29, 2016.

13. Event held rain or shine

  • 7101 University Ave
  • Texarkana, TX 75503
  • p: 903.223.3000
  • f: 903.223.3104
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