GREEN BROOK LIONS CLUB
CHILI COOK-OFF
Sunday, April 3 @ 4p.m.
Dunellen Hotel
Family oriented chili cook-off
Featuring chili sampling & judging and prizes
Donation of $ 5 per adult – children free
For information about the Green Brook Lions Club, visit
http://www.e-clubhouse.org/sites/greenbrook/
or e-mail us at
Those looking to enter the cook off will be required to make traditional red chili, which, according to the International Chili Society, is defined as chili made from any kind or meat or combination of meats, cooked with red chili peppers, various spices and other ingredients; please note, that due to food allergies, use of any type of nuts is prohibited.
Each contestant should arrive by 3:15 p.m. and bring approximately 6 quarts of chili pre-cooked in a container (any leftover chili can be brought home). Upon arrival, the chili will be transferred to a full-size, covered aluminum tray and placed in a chafing dish to keep warm. Each entry will be assigned a random number and will be blind judged based on flavor, spice, taste, texture of meat, consistency, blend of spices, aroma and color.
Judging criteria is as follows: Color - Reddish, reddish-brown or brown is okay. Excessive grease mars appearance and taste; Aroma - Chili should not smell burnt or unpleasant; Spice and Taste - Blending of spices and how well they have permeated the meat. A really good taste will stand out; Consistency - Chili should be a good meat and gravy combination. Meat should be tender but not broken down; and Aftertaste - Residual taste should be pleasant and after-bite may be present. The absence or amount of after-bite is a matter of personal preference.
