raised on southern Virginia BBQ

Hours of Operation: Mon - Fri 8:00am - 8:00pm

Chili judging is very unique with it's own criteria!

Think of it like a fine Cabernet wine; it should have a beginning with your first taste,

a middle as the spices make contact with your taste buds, then a finish that lingers with a bit of "bite"


•  Good Flavoring -- Are the ingredients blended well?

  • • Texture -- The mouth feel should be consistent and well balanced.

    • Consistency -- are the ingredients mixed well and evenly distributed?
      •  Blend of Spices --       Does the chili have a nice blend of spices that work well together?
    • Aroma --  Is the chili pleasing to your nose. Does it make you say "Mmmmmm" to yourself?
    • Color -- Does the chili look appetizing? Does it look bright with deep color or dull and bland?
    • Aftertaste -- Once you swallow, is there a spicy taste ("bite") that stays on your tongue? Is it pleasant?



    October 23-25, 120 teams compete in Myrtle Beach, SC

    International Chili Society®

    Awarding $75,000 in prize money!

     480 entries in 4 categories,

    Traditional Red  • Homstyle • Chili Verde • Salsa

    Reviewing the rules

    A single round scoring card

    Inside the tent with 60 judges

    Getting the first round started

    Where chiliheads meet

    Sunday tie breaking the final round

    A busy turn in time from 120 teams

    A 20 sample entry work table

    And the winner is...

    Gail Donavan, Chris Johnson & Larry Weitikol

    How to survive this competition

    1. Don't sign up to judge all 480 samples, 60 per day over 3 days is plenty!

    2.  After a 3 round 60 sample day, this judge retires to his hotel to rest and end the day with a dinner of fruit and nuts; don't forget the Cool Whip!