Chlii Cook Off 2024

TSR will have following:

⚡️Professional & Amateur Level Wakeboarding

⚡️Chili Cook Off

⚡️Full Bar

⚡️Axe Throwing

⚡️Live Music

-TeamTSR

How to enter: Click HERE

Chili Master - Traditional

Enter your chili in the cook off below by buying a "Chili Master - Traditional" ticket at $40 per chili entry. This will give you ONE chance at our first place prize.

Chili Master - Wild West

Enter your chili in the cook off below by buying a "Chili Master - Wild West" ticket at $20 per chili entry. This will give you a chance at fun prizes and activities. This division must follow food safety rules, but has much looser regulations on ingredients.

Chili Taster 

Buy a $5 taster online and arrive at 2:00pm. Chili taster will give you 2oz of chili from each of our chili competitor! 

Those of you that are cooking chili will need the following : Entry fee, propane burners only, fire extinguisher, hand sanitizer, sanitizing wipes, contestant pack provided at check in, and team name. Those of you that would like to hang out and taste the chili will buy a " Professional Taster " at $5 a ticket. This will give you the opportunity to taste every entry once as long as supplies last and have one people's choice vote. NO outside drinks allowed! Drinks may be bought at the bar and may be stored in your cooler for personal consumption only. Outside alcohol is not permitted by law. Email michelle@texasskiranch.com for any questions. For all Chili Masters expect to receive an email one week before the competition with more details.

Traditional Division Rules:

-Must list of possible food allergens; shellfish, nuts, dairy etc.

-Type of meat: Ground beef, beef chuck, or brisket only with a valid expiration label. No exotic meats(bison, deer, ect.), meat must arrive on property uncooked with a valid expiration date listed.

-Chili must reach 165 degrees fahrenheit no later than x am/pm and maintain temp of 140 degrees until served to the judges. (Time will be given prior to event)

-No prepackaged mixes or store bought chili kits. Ingredients are allowed to be pre measured and labeled before arrival in ziplock bags or containers with lids.

-Meat only! No fillers such as beans, corn, rice, ect.

-Amount of chili required is to be determined when the number of contestants is known. (Last year each contestent was required to make 4 gallons of chili minimum)

Wild West Division Rules:

-Must list of possible food allergens; shellfish, nuts, dairy etc.

-Type of meat: Meat must arrive on property uncooked with a valid expiration date listed. Meat must be store bought and in official packaging.

-Chili must reach 160 degrees fahrenheit no later than x am/pm and maintain temp of 140 degrees until served to the judges. (Time will be given prior to event)

-No prepackaged mixes or store bought chili kits. Ingredients are allowed to be pre measured and labeled before arrival in ziplock bags or containers with lids.

-Fillers such as beans, corn, rice, etc. are allowed

-Amount of chili required is to be determined when the number of contestants is known. (Last year each contestent was required to make 4 gallons of chili minimum)

Schedule: Times are subject to change

7:00am - Doors Open

7:00 - 8:15am - Cooler Check

8:30am - Cooks Meeting

9:00am - Cooking begins

3:00pm - Official judge samples must be turned in

5:00pm - Awards

Awards:

TRADITIONAL

1st place - $1,000

2nd place - $500

Runner ups - Swag, gift cards, activity vouchers

WILD WEST

Swag, gift cards, activity vouchers

People’s choice - $50 gift card