Register a Chili Team

Think you make a mean chili? Let's see what you've got! Team Registration is now Full. Each team may have up to five members and must provide at least five gallons of chili. Only 30 teams may register for this year's event. Sign up early - team registration will sell out!

Manhattan Chili Company, Niman Ranch, and DeBragga and Spitler Purveyors have graciously offered to help sponsor the cook-off and are offering special prices on ground meat to all chili teams competing in this year's Lone Star Chili Cook-off! Once you register a team, Bruce Sterman, owner and founder of Manhattan Chili Company, will contact your team via email and help you coordinate your meat needs. Please note that meat MUST be ordered by May 12th!

Each team may have up to five members. There is a flat fee of $175 per chili team which includes 5 tickets to the event (so $35 per person, a cheaper ticket price to account for the money y'all spent on chili supplies - thank you!). Team registrations are organized by team name. It is up to the person registering the team to pick up ALL five event tickets and distribute them to team members. We do not require the names of each member of your team. Contact the teams coordinator with any team-related questions.

Day of the Event:
Your team must arrive together to setup between 10:30 and 11:00am, with your chili premade. Wristbands will be distributed for your entire team at once and will not be split up or held for individual team members at check-in. We will have a table in the tasting area marked off for your team upon your arrival. 230 Fifth will provide bricks and sternos to help you heat your premade chili, as well as bowls and utensils. Judging will begin promptly at 11:30am. Don't forget your "flair" for the brand new Team Presentation Award! Ideas include:

Team uniforms/costumes
Decorated signage for your table
Giveaway items
Interactive activities (such as singing songs, doing dances, etc.)

Please contact our teams coordinator for more details.

Judging:
A panel nine esteemed food critics and alumni will evaluate the chili on the following criteria:

Color
Heat
Texture
Flavor/Taste

To bean or not to bean... We'll leave that one to you, though the International Chili Society says 'beans and pasta are strictly forbidden'.

Pointers from the Pros

From 2010 judge Meena Throngkumpola, Sous Chef at Nobu 57:
1) Constantly heating chili can cause the bottom of the pan to scorch, which leaves the chili with a burned taste. This is a very bitter, ashy taste (think of eating a charcoal briquette after it's been lighted). Teams should constantly stir the chili throughout the competition, making sure to scrape the bottom of the pot so that this does not happen. A rubber spatula is the best for this. I remember that one chili was disqualified last year because when it was tasted in the finals, it had burned and you could not discern the flavor anymore.

2) As the chili is heated, it begins to lose water. This causes the chili to become very salty. This can be a good or a bad thing. Some of the chili's that were underseasoned in the beginning, had more flavor for the final tasting, but on the other hand, chili that had been seasoned perfectly ended up too salty in the end. Teams should taste the chili throughout the day, and add water to prevent drying out. One constant remark made by judges was that most of the chilis were underseasoned.

3) Heat: Out of all the chili last year, only one had any spice to it, and its spiciness fell between mild & medium. Teams should not be afraid to add some heat!

4) Flavor: Salt is not an enemy. It brings out the flavor in a dish, a lot of the chili last year would have been wonderful if seasoned with salt properly. Also, we could see ingredients like garlic, and jalapenos, but for a big batch, you need a better ratio of these ingredients in order for them to add to the depth of flavor.

5) Toppings: If I remember correctly, less than 4 of the chilis tasted had any toppings. Toppings are great and they add flavor, and they are just plain fun. This is one area that teams can be really creative and have their chili stand out. For example: Sour cream can be flavored with chipotle or lime. Onions can be battered and fried. Pick a quality cheese and hand grate it (there's a difference between Kraft cheese & Grafton Cheddar). I don't remember seeing any cornbread.

From judge 2010, Bruce Sterman, owner of Manhattan Chili Company:

Use different kinds of heat (one or more in combination!)
Use ground chiles (powder)
Use fresh chile peppers for flavor and heat (jalapenos, poblanos, serranos, Thai chiles etc, and very judiciously, habaneros)
Add chipotle in adobo sauce (7oz can) for smoky hot flavor - the La Morena brand if it can be found
Eliminate oil - start by browning the beef and use the natural fat to then cook the onions and garlic.

AVOID

Onion salt, onion powder, garlic salt, garlic powder.
Supermarket 'chili powder' - the pre-mixed blend of ground chiles, cumin, onion powder, garlic powder etc. You can buy the ingredients separately and have more fun.
Using hot sauce as the source of heat

Be brave, courageous, bold, and go for some heat - we were surprised at how 'not hot' the 2010 entries were!

Prizes:
We've shipped in some Texas-born beer to help the winners celebrate.

1st Place - 2 cases of Shiner Bock
2nd Place - 1 case of Shiner Bock
3rd Place - 1/2 case of Shiner Bock (12 pack)

There will also be a People's Choice Award, as voted on by the attendees. Give your chili a dash of creative charm, and you just might be enjoying 1/2 case of Shiner Bock (12 pack) as well!

New this year is the Best Team Presentation award for the team with the most creative presentation, serving style, signage, giveaways, etc. Be creative! the winning team receives 1/2 a case of Shiner Bock.