Quiet Valley Chili Cookoff 2026
The Quiet Valley Homecoming Chili Cookoff will take place on Saturday, October 24, 2026, with separate competition categories for Meat Chili and Vegetarian Chili (of course). Rather than gathering contestants in a designated cookoff arena, participating individuals, camps, and teams will prepare and serve their entries from their own campsites and cooking areas throughout Quiet Valley Ranch. Attendees will be invited to follow a tasting map, visit participating camps, sample the entries, and cast their votes for the People’s Choice winners in each category.
This is an independent community cookoff and is not sanctioned by or affiliated with the Chili Appreciation Society International (CASI) or the International Chili Society.
Competition Categories
The Quiet Valley Homecoming Chili Cookoff will include two competition categories:
Meat Chili
Meat Chili may contain beef, pork, poultry, game, sausage, or other meat products. Beans are permitted, though their inclusion may inspire spirited opinions from any chili traditionalists seated on the judging panel.
Entries may not contain pasta, rice, hominy, or similar fillers.
Vegetarian Chili
Vegetarian Chili may not contain meat, poultry, seafood, meat broth, animal fat, gelatin, or meat-based seasoning products.
Dairy products and eggs are permitted. Contestants are encouraged to indicate whether their entry is vegan.
General Competition Rules
- Individuals, households, camps, or teams may enter the cookoff.
- Each team may enter no more than one chili in each competition category.
- A separate batch of chili must be prepared for each category. The same batch may not be entered in both categories.
- All chili must be prepared on-site during the designated cooking period by the registered contestant or team.
- Commercially prepared or restaurant-made chili may not be entered.
- Contestants may use their own recipes, spice blends, and seasonings, provided the finished chili complies with the requirements of its category.
- Garnishes and toppings may not be included in the blind judging container.
- Contestants participating in the public tasting may serve their chili with optional garnishes or toppings. All toppings must be clearly identified.
- Contestants are responsible for providing all equipment and supplies needed to prepare and serve their chili, including:
- Cooking equipment and fuel
- Pots, utensils, and serving tools
- Tables and a canopy or other shelter
- A handwashing setup
- A probe-style food thermometer
- Public tasting cups, spoons, and other serving supplies
- A functioning and appropriate fire extinguisher
- Contestants are responsible for keeping all ingredients and finished chili at safe temperatures throughout preparation, judging, and public tasting.
- Event organizers reserve the right to inspect cooking and serving areas and may disqualify an entry for unsafe food handling, failure to comply with category requirements, late turn-in, interference with the judging process, or violation of any cookoff rule.
Chili Quantity
Teams participating in the public tasting should plan to prepare a minimum of three gallons of chili per entry, in addition to the two quarts required for blind judging.
This is a community tasting, so a single household-sized crockpot will not provide enough chili for the full two-hour serving period. Contestants are encouraged to prepare more than the minimum when possible.
The final recommended quantity may be adjusted based on the number of registered entries and anticipated attendance. Contestants will be notified of any updated quantity guidance before the event.
Entry Fee and Prizes
The entry fee is $20 per chili entry. Teams wishing to compete in both the Meat Chili and Vegetarian Chili categories must register and pay separately for each entry.
Judges’ Choice Awards
One Judges’ Choice winner will be selected in each category:
- Best Meat Chili
- Best Vegetarian Chili
Each Judges’ Choice winning team will receive:
- Two passes valid for any one weekend of the 2027 Kerrville Folk Festival
- Two aprons embroidered with the KFF logo, “2026 Chili Cookoff Winner,” and the winning category
- Braggin’ rights, of course
Both festival passes must be used for the same weekend. Passes do not include parking, camping or RV accommodations, workshops, upgrades, or other add-ons. They have no cash value and may not be resold.
People’s Choice Awards
One People’s Choice winner will be selected by public vote in each category:
- People’s Choice: Meat Chili
- People’s Choice: Vegetarian Chili
Each People’s Choice winning team will receive:
- Two aprons embroidered with the KFF logo, “2026 Chili Cookoff Winner,” and the winning People’s Choice category
- Braggin’ rights, of course
A team may win both a Judges’ Choice award and a People’s Choice award.
Cookoff Timeline – SatURDAY October 24, 2026
9:00–10:00 a.m.
Contestant check-in and cooking-area setup
10:00 a.m.
Official cooking period begins
1:30 p.m.
Official blind-judging containers and contestant numbers distributed
2:00–2:30 p.m.
Blind judging turn-in window
Entries must be delivered during the designated 30-minute turn-in window. Late entries may be disqualified.
2:30 p.m.
Judges’ tasting begins and People’s Choice public tasting opens
4:30 p.m.
Public tasting ends and People’s Choice voting closes
5:00 p.m.
Winners announced
The schedule is subject to minor adjustments by the event organizers. Contestants will be notified of any changes before the cookoff begins.
Blind Judging
Each entry will be assigned a number so that judges do not know the identity of the contestant, team, household, or camp that prepared it.
Contestants must submit the required amount of chili in the official judging container provided by the event organizers. No names, camp names, decorations, identifying marks, garnishes, or toppings may appear on or inside the judging container.
Entries will be judged according to the following criteria:
Aroma – The chili should have an inviting aroma that reflects its ingredients and seasonings.
Appearance – Judges will consider the chili’s color, texture, and overall visual appeal.
Consistency – The chili should have a pleasing texture and an appropriate balance of liquid and solid ingredients. It should be neither excessively thin nor unreasonably thick.
Flavor – Judges will consider the balance, depth, seasoning, and overall character of the chili. Heat alone does not determine quality. Judges will reward flavor and balance rather than sheer face-melting bravado.
Overall Impression – Judges will consider how successfully the aroma, appearance, consistency, and flavor come together as a complete dish.
Each criterion will be scored on a scale of 1 to 10, for a maximum possible score of 50 points.
In the event of a tie, the entry receiving the highest Flavor score will prevail. If the Flavor scores are also tied, the judges will determine the winner through an additional tasting and discussion.
Judges’ decisions are final.
People’s Choice Voting
All registered entries that participate in the public tasting will be eligible for a People’s Choice Award.
Unlike the blind judging portion of the competition, People’s Choice is an opportunity for teams to campaign for their chili and create a memorable tasting experience at their campsites. Contestants may serve optional garnishes, toppings, sides, beverages, or other accompaniments that complement their entry.
Teams may also decorate their serving areas, develop themes, display signs, wear costumes, write songs, tell the stories, and otherwise encourage tasters to cast a vote for their chili. Friendly campaigning, camp hospitality, and good-natured vote-seeking are welcome.
Any alcoholic beverage offered as an optional pairing must be served responsibly and only to guests age 21 or older. Alcohol may not be used as a condition of voting, and contestants remain responsible for complying with all event rules and applicable laws.
Each participating entry will be assigned a category and contestant number for use on the tasting map and People’s Choice ballot.
Each eligible voter may cast:
- One vote for their favorite Meat Chili
- One vote for their favorite Vegetarian Chili
Voters may consider the chili, accompaniments, presentation, hospitality, and overall tasting experience when selecting their favorites. They are encouraged to sample as many entries as possible before submitting their ballots.
Ballots must be submitted by 4:30 p.m. to be counted. The entry receiving the most valid votes in each category will receive that category’s People’s Choice Award:
- People’s Choice: Meat Chili
- People’s Choice: Vegetarian Chili
Additional voting instructions and tasting maps will be provided at the event.
Food Safety and Handling Requirements
All contestants must follow safe food preparation, cooking, holding, and serving practices throughout the cookoff.
KFF will have qualified Food Safety Marshals circulating through the cooking and serving areas during the event. Food Safety Marshals may inspect any contestant’s cooking area, equipment, ingredients, food temperatures, handwashing setup, and serving practices.
Contestants must follow all instructions given by a Food Safety Marshal. Failure to correct an unsafe condition may result in the suspension of public serving or disqualification from the cookoff.
Required Equipment and Supplies
Each team must provide:
- A probe-style food thermometer
- An adequate method for keeping cold ingredients at 41°F or below
- Cooking and holding equipment capable of keeping finished chili at 135°F or above
- A handwashing station with potable water, liquid soap, paper towels, and a container to collect wastewater
- Clean cooking and serving utensils
- Sanitizing solution and clean wiping cloths
- Food-safe containers with lids or other appropriate coverings
- An appropriate fire extinguisher when cooking with propane, butane, charcoal, wood, or another open-flame heat source
Cooking and Temperature Requirements
All chili must be prepared on-site during the official cooking period.
Raw meat, poultry, dairy products, produce, and other temperature-sensitive ingredients must be kept at 41°F or below until they are ready to be cooked.
At a minimum:
- Ground beef, pork, sausage, and other ground meats must reach an internal temperature of 155°F
- Poultry must reach an internal temperature of 165°F
- Finished chili must be maintained at 135°F or above during judging and public tasting
Contestants must use a food thermometer to verify temperatures. Food Safety Marshals may conduct temperature checks at any time.
Sanitation and Serving
Contestants must:
- Wash their hands before preparing or serving food and after any activity that may contaminate their hands
- Use clean utensils, deli tissue, or disposable gloves when handling ready-to-eat foods and toppings
- Replace gloves whenever they become torn or contaminated and after changing tasks
- Keep chili, ingredients, toppings, utensils, cups, and serving supplies protected from dust, insects, pets, and public handling
- Use a clean tasting utensil each time they sample their chili
- Keep raw meat and its utensils separate from cooked food, toppings, and serving equipment
- Keep the cooking and serving area clean and free of accumulated trash and wastewater
- Properly dispose of grease, wastewater, coals, and other cooking waste in designated areas
Children and members of the public may not enter active food-preparation areas.
Anyone experiencing vomiting, diarrhea, fever, jaundice, a sore throat with fever, or other symptoms of a foodborne illness may not prepare or serve food.
Ingredients, Toppings, and Allergens
Each team must provide a written list of its chili’s primary ingredients and identify any toppings offered during the public tasting.
Contestants must disclose the presence of common allergens, including milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, and sesame, when applicable.
Because entries are prepared by independent teams in temporary outdoor cooking areas, KFF cannot guarantee that any chili or topping is completely free from allergens or cross-contact.
Food Safety Enforcement
Food Safety Marshals may require a contestant to:
- Adjust cooking or holding temperatures
- Replace contaminated utensils, gloves, or serving supplies
- Correct an inadequate handwashing or sanitation setup
- Discard food that has been improperly stored, handled, or held
- Stop serving an item that may present a food-safety risk
Event organizers reserve the right to disqualify any entry or suspend public serving when a contestant fails to follow these requirements or the instructions of a Food Safety Marshal.
