The UKCCA deems that “Chilli” is defined as any kind of meat or combination of meats, or vegetables, cooked with chilli peppers, spices and other ingredients.
All Chilli’s must be cooked from scratch at the cook-off event. Marinating is not allowed, neither is pre-cooking. Commercial chilli powder is permissible, but complete commercial chilli con carne packets (“just add meat” mixes that contain pre-measured spices) are not permitted. Pre-processed meat products are allowed, EG Chorizo, sausages and bacon. Beans are also permitted. Additional garnish added to the chilli will not sway the judges!
Judges will score each Chilli out of 10 points using the following criteria:
- Appearance – Chilli should look appetising. Reddish-brown is generally accepted as good. Garnish is permitted will not gain extra points.
- Aroma – Chilli should smell good. There should be no overpowering smells, but a combination of the various ingredients.
- Consistency – Chilli must have a good ratio between sauce and meat/vegetables. It should not be dry, watery, grainy, lumpy, or greasy.
- Taste – Taste is obviously the most important factor. The taste should consist of the combination of the meat/vegetables, spices, etc. with no particular ingredient being dominant.
- Aftertaste – The aftertaste or bite is the heat created by the various types of spices and/or peppers. The heat should work well with the flavours. Overbearing heat that spoils the tasting experience is not recommended.
Judges are allowed only one spoonful of each chilli so make sure your effort packs a punch in that one spoon!