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VERSION:2.0
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CALSCALE:GREGORIAN
X-WR-CALNAME:Inaugural Cardinal Chili Cook Off: Teams
X-WR-TIMEZONE:Central Time (US & Canada)
BEGIN:VEVENT
DTSTAMP:20260618T072620Z
UID:tag:localist.com\,2008:EventInstance_50948255692365
DTSTART:20260131T130000Z
DTEND:20260131T140000Z
DESCRIPTION:**EVENT HAS BEEN POSTPONED** New dates coming soon.\n\n \n\n
 🔥 Calling All Cardinal Chili Chefs! 🌶️\n\n \n\nWe’re excited to 
 invite you to be part of the flavor-packed fun at our Inaugural Cardinal C
 hili Cook-Off\, happening on Saturday\, January 31—right before our Men'
 s and Women's Basketball double-header!\n\n \n\nDeadline for team registra
 tion: January 22 at 5pm.\n\n \n\nThis is your chance to show off your culi
 nary skills\, team spirit\, and competitive edge in a whole new way. Wheth
 er you're bringing the heat with a spicy recipe or going for bold and savo
 ry\, we want your team to be part of the action.\n\n \n\n👨‍🍳 What 
 to Expect:\n\n \n\nCook & Compete: Prepare your best batch of chili and go
  head-to-head with other Cardinal teams for the title of Top Chili Champio
 n! \n\nConnect with Fans: Serve samples\, share your story\, and build exc
 itement for the games with students\, alumni\, and community members. \n\n
 Celebrate Together: After the cook-off\, join the crowd in cheering on our
  basketball teams in an electrifying double-header. \n\nThis is more than 
 just a cook-off—it’s a celebration of Cardinal pride\, teamwork\, and 
 tradition. So grab your aprons\, gather your teammates\, and let’s make 
 this a day to remember!\n\n \n\nReady to bring the flavor? Let us know you
 r team is in!\n\n \n\nRegistration Cost: $50 per team\n\n \n\nChili Cook-O
 ff Rules (subject to minor changes):\n\n \n\n1. The chili can have any mea
 t or combination of meats cooked with chili peppers\, various spices and o
 ther ingredients. Beans are optional. Vegetarian chili is welcome.\n\n \n\
 n2. No ingredient may be pre-cooked or pre-treated prior to the preparatio
 n period with the exception of canned tomatoes\, tomato sauce\, peppers\, 
 pepper sauce\, and beans. Marinating meat or vegetables before the event i
 s an example of pre-preparation which is prohibited. All meats should be k
 ept cool in an ice chest or other container. Only meats inspected by a sta
 te approved facility will be allowed and must be cooked on site unless pur
 chased pre-cooked. Dried beans may be soaked ahead of time (in water only)
 . All booths are asked to have a stainless steel basin or bowl\, paper tow
 els and soap for hand washing. Please replace with clean water periodicall
 y. Cooks and assistants can begin preparing their chili at 8:00 am. All ch
 ili must be prepared and cooked entirely on site and be cooked to 155° F 
 or higher for ground beef and chicken must be cooked at 165° F or higher.
  Milk based chili can be cooked to 135°F only if meat is precooked (canne
 d). Chili must be held at 135° F. A official inspector will be checking a
 ll teams. NO home-canned ingredients will be allowed. Vegetables and/or ra
 w foods may be pre-cut\, sliced or diced and kept cool in an ice chest. Te
 ams must provide a listing of all ingredients to display in front of servi
 ng area.\n\n \n\n3. Cooking can be done on gas grills\, cook-top stoves an
 d camp stoves. Any LP tanks must be at least ten feet away from shelter\, 
 including pop-up tents. Teams will be responsible for supplying their own 
 source of heat\, cooking utensils and all ingredients. You may have more t
 han one cook stove going. The food must be covered to keep falling leaves\
 , etc. out of it. Water for cooking will be available if needed. You must 
 have a fire extinguisher at your booth per State Fire Marshal Code.\n\n \n
 \n4. Each team will have a designated area for cooking/serving. This area 
 is ten feet across the front. Three six foot tables and 4 chairs will be p
 rovided. If additional tables and chairs are needed\, they must be provide
 d by your team. Each team must provide their own tents/canopy. Must not be
  any larger than 10x10. Remember there is a $200 gift card prize for best 
 decorated booth.\n\n \n\n5. Each team should reserve 1 quart of chili for 
 judging. At the time of judging\, each team will be given a container in w
 hich their chili will be collected. The judges do not know which team’s 
 chili they are judging.\n\n \n\n6. Each team is asked to prepare a minimum
  of 2 gallons of chili for guest tasting.\n\n \n\n7. Teams are responsible
  for providing cups\, spoons\, napkins\, sanitizer and water for cleaning.
  In addition you will need a sign for when chili is out. We kindly request
  that you do not tear down your booth/table until the judging has official
 ly ended.\n\n \n\n8. Each team is allowed one chief cook and 3 assistants.
  Additional assistance may be used to set up your booth from 7:00 to 8:00 
 in preparation for booth judging.\n\n \n\nFailure to comply with regulatio
 ns will deduct points from judges' ballots.\n\n \n\nThere will be no refun
 ds for this event.\n\n \n\n \n\nTimeline:\n\n7:00 AM - Teams arrive to set
  up and decorate booths (do not start cooking!)\n\n7:30 AM - Meat Inspecti
 on & Captain's Meeting\n\n8:00 AM - Begin chili preparation\n\n10:30 AM - 
 Booth decoration judging\n\n11:00 AM - Turn in chili sample\n\n11:15 AM - 
 Guests arrive for chili tasting\n\n12:00 PM - Announcement of winners
GEO:29.46617;-98.465545
LOCATION:Alumni Tailgate Area
SUMMARY:Postponed: Inaugural Cardinal Chili Cook Off: Teams
URL;VALUE=URI:https://events.uiw.edu/event/inaugural-cardinal-chili-cook-of
 f
CATEGORIES:Networking
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