Chili will be judged according to three categories. Chili will be rated on a 30-point scale – 10 points for each of the three categories:NO GARNISHES OF ANY KIND
1.Appearance – Chili should appear appetizing and should reflect the ingredients used.
2.Taste – Above all, taste is the most important factor. The taste should consist of a combination of protein, spices, etc., with no particular ingredient being dominant.
3.Texture/Mouthfeel – Chili must have a good ratio between sauce and protein. The ideal chili will have a thick consistency. It should NOT be dry, watery, grainy, lumpy or greasy.
Judges will judge each Chili on its own merit; not comparing one chili to another.
Judges will use a clean, new spoon for each chili.
Judges will clear their palate between each chili.
Each chili will be assigned a number, and will be put in anonymous containers provided by Bay Palms.