Judging Criteria
In this competition the chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following six characteristics:
1. Texture: The texture of the meat shall not be tough or mushy.
2. Flavor: The chili should have good flavoring and chili pepper taste (not too hot or not too mild)
3. Consistency: Chili should be a smooth combination of meat and gravy not too thin or too thick.
4. Spice and taste: Blending of the spices and how well they have permeated the meat.
5. Aroma: This will be a personal preference of the judge
6. Color: The submitted chili should look appetizing
In this competition the chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following six characteristics:
1. Texture: The texture of the meat shall not be tough or mushy.
2. Flavor: The chili should have good flavoring and chili pepper taste (not too hot or not too mild)
3. Consistency: Chili should be a smooth combination of meat and gravy not too thin or too thick.
4. Spice and taste: Blending of the spices and how well they have permeated the meat.
5. Aroma: This will be a personal preference of the judge
6. Color: The submitted chili should look appetizing
Remember when scoring the chili
on your scorecard:
Each cup of chili will be scored on its own merits with a whole number from 0 to 5, 5 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.
Each cup of chili will be scored on its own merits with a whole number from 0 to 5, 5 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.