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!
