Chili cook-off com­ing this week­end to Aragon

The Standard Journal - - LOCAL - By Sean Wil­liams SJ Correspond­ent

Think you’re the best chef around?

Are you world fa­mous for your chili recipe?

The city of Aragon is invit­ing the county’s cooks to head to Tom Pittman field on Nov. 4 for the first ever, po­ten­tially an­nual, Chili Cook Off. The cook off will be an all day event where cit­i­zens can come and go for unique chili, live mu­sic, count­less ven­dors, and com­pe­ti­tion.

Those just look­ing to shop and eat chili can en­ter for free, but con­tes­tants are urged to con­tact or­ga­nizer Jess Oz­ment at 770-8961165 for more de­tails about en­ter­ing the cook off.

A booth will be set up at the field at 8:30 a.m. for con­tes­tants to re­ceive num­ber cards for booth and judg­ing. Bal­lot cards will be sold at the ta­ble for those want­ing to be­come a peo­ple’s choice judge. Doors open to the pub­lic at 11 a.m. be­fore the judg­ing which be­gins at noon.

A com­pe­ti­tion, Aragon will pro­vide judges who look for cer­tain things in the chili.

“The of­fi­cial cook off judges will be look­ing at color, aroma, con­sis­tency, taste, and, af­ter­taste,” Oz­ment said. “Judg­ing is fi­nal. Three awards will be given, one per booth, in­clud­ing judges choice, peo­ples choice, and the show­man­ship award.”

The judges choice award in­cludes ei­ther a tro­phy or cash, depend­ing on cir­cum­stances, and win­ner will be de­cided by high­est over­all score on the judge’s score­card. The peo­ple’s choice award is earned from cit­i­zens vote, and choice award win­ner walks away with a tro­phy. A show­man­ship tro­phy is ob­tain­able by the team with the best pre­sen­ta­tion, dé­cor, and over­all en­ter­tain­ment value. Cit­i­zens de­cide the win­ner of the show­man­ship tro­phy.

No one likes a cheater, and nu­mer­ous rules have been im­ple- mented to make the event as fair as pos­si­ble.

“Con­tes­tants must be 18 years or older,” Oz­ment said.

She added that con­tes­tants must have enough chili to serve ev­ery­one- prefer­ably 3 gal­lons min­i­mum. Teams can consist of 1 head cook and up to 4 as­sis­tants. The head cook is re­spon­si­ble for the team’s con­duct, cook­ing area, and com­pli­ance to rules and reg­u­la­tions.

No al­co­hol is al­lowed at the event, and any­one sus­pected of hav­ing al­co­hol will be asked to leave promptly.

Con­tes­tants are re­quired to fully clean up any trash or ex­cess food at the end of the day, and all food used in the con­test must be pre­pared and cooked on site in safe, san­i­tary con­di­tions.

Cooks are re­spon­si­ble for any ac­ci­dents or emer­gen­cies that may oc­cur dur­ing the cook­ing. Chefs are urged to have a fire ex­tin­guisher handy, and be pre­pared to deal with ac­ci­dents in­volv­ing bod­ily harm or fire.

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