Contestants Information and Entry Forms
History of the LSVN Chili Cook-Off
Forms:
Downloadable PDFs:
Photos:
Contact:
Dianna StieferTexas Humane Legislation Network
dianna@lsvn.org
1310 Kramer
Austin, Texas 78758
Location:
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Driving Directions:
Assuming you're using I-35 to get to Round Rock, take exit 252B to get to Palm Valley Blvd. Head east for 3.4 miles, passing Grimes Blvd, until you reach Harrell Parkway on your left. Make this turn, and you'll pass by the Dell Diamond on your right. Take this road for 1.1 miles, over a low-water crossing, and then up a hill and around some curves, until you get to the parking area for the Lakeview Pavillion. If, when you arrive, you find the parking area is full, you'll find another parking area about 800 feet further up the road.
Come show off your chili creation skills, and show everyone how great vegetarian chilis can be!
We have booths available for you to participate in the chili cook-off festivities!
The Lone Star Vegetarian Chili Cook-Off is a great place and opportunity to reach people of all ages, from all walks of life, who are concerned about our environment, our diets, our animal friends, and our planet. If you are a non-profit organization looking to hand out information or educational materials, a table for your booth can be provided for you at no cost. If you are a farmer wanting to sell your produce, the fee is $15. For an individual with a product or service to sell, the booth fee is $25, and if you are a business or corporation, the fee is $40.
Please download these two PDF documents: The chili team entry form and the cook-off rules (reprinted below).
Please supply your own stove/cooker.
Each team will be provided with a 3' by 8' ft. table, two chairs, an 8' by 10' tarp for floor covering, and a rinsing station required by the Health Department. Please bring any additional surface areas you need (e.g., a card table) and extra chairs. Keep in mind that space is limited, however. If you own a tarp or windbreak, you might want to throw it in your trunk as insurance against bad weather.
Shop for 100% vegan ingredients.
All chilies served at the cook-off must be wholly vegan, so be careful as you shop! Absolutely no meat, meat broths, dairy products (including cheese), eggs, honey, gelatin, or animal product of any kind can be used as an ingredient of any kind. For example, some tortillas and crackers contain dry milk or animal fats, and flavoring agents often contain animal products. You will NOT be allowed to use such ingredients in your chili.
Prepare a total of five (5) gallons of chili, entirely on site at the cook-off.
Contestants may arrive anytime after 7:30 am and start setting up their booths. Due to the limitations of the site, no electric cooking will be allowed. All cooking must be done with gas equipment. ALL preparation (including chopping) and cooking is to be done at the site, with one exception: soaking your beans and grains can be done overnight the night before. Also, your ingredients must be inspected and certified by the Vegan Police before you can begin. Your chili does not have to be made in a single batch, but all ingredients for all batches must be inspected before you begin to cook (this should all be done at one time in the morning by the Vegan Police).
Serve your chili beginning at 11:30 am and continuing until 3:30 pm.
IMPORTANT: Only serve people who are wearing wristbands- that means they paid to taste the chilis. Fill the serving cups from the 1/2 ounce ladles you will be provided. You must not overfill, as your chili has to last for the whole afternoon. The first few servings of chili someone gets may seem skimpy, but by the eighth or ninth serving, they will be thanking you. We want people to be able to taste all of the chilis!
Provide a chili sample for the judges.
Cook-off officials will collect a sample of chili (approximately a quart) from you and deliver them to the judges around 1:00 PM. The judging will take place in a blind taste-test format; the judges will not know which chili they are tasting.
Enjoy the presentation of awards.
The judging will be complete before 3:30 pm. Trophies and prizes will be handed out as soon as possible following the judging.
Please make sure you clean up your booth.
You can start closing up sometime after the results are all announced.
The Lone Star Vegetarian Chili Cook-Off is a great place and opportunity to reach people of all ages, from all walks of life, who are concerned about our environment, our diets, our animal friends, and our planet. If you are a non-profit organization looking to hand out information or educational materials, a table for your booth can be provided for you at no cost. If you are a farmer wanting to sell your produce, the fee is $15. For an individual with a product or service to sell, the booth fee is $25, and if you are a business or corporation, the fee is $40.
Please download these two PDF documents: The chili team entry form and the cook-off rules (reprinted below).
HOW TO BECOME A CHILI COOK-OFF CONTESTANT
Download, fill out and mail in the entry form. The address to send your entry form with payment to is: Lone Star Vegetarian Network, 1310 Kramer, Austin, TX 78758Please supply your own stove/cooker.
Each team will be provided with a 3' by 8' ft. table, two chairs, an 8' by 10' tarp for floor covering, and a rinsing station required by the Health Department. Please bring any additional surface areas you need (e.g., a card table) and extra chairs. Keep in mind that space is limited, however. If you own a tarp or windbreak, you might want to throw it in your trunk as insurance against bad weather.
Shop for 100% vegan ingredients.
All chilies served at the cook-off must be wholly vegan, so be careful as you shop! Absolutely no meat, meat broths, dairy products (including cheese), eggs, honey, gelatin, or animal product of any kind can be used as an ingredient of any kind. For example, some tortillas and crackers contain dry milk or animal fats, and flavoring agents often contain animal products. You will NOT be allowed to use such ingredients in your chili.
Prepare a total of five (5) gallons of chili, entirely on site at the cook-off.
Contestants may arrive anytime after 7:30 am and start setting up their booths. Due to the limitations of the site, no electric cooking will be allowed. All cooking must be done with gas equipment. ALL preparation (including chopping) and cooking is to be done at the site, with one exception: soaking your beans and grains can be done overnight the night before. Also, your ingredients must be inspected and certified by the Vegan Police before you can begin. Your chili does not have to be made in a single batch, but all ingredients for all batches must be inspected before you begin to cook (this should all be done at one time in the morning by the Vegan Police).
Serve your chili beginning at 11:30 am and continuing until 3:30 pm.
IMPORTANT: Only serve people who are wearing wristbands- that means they paid to taste the chilis. Fill the serving cups from the 1/2 ounce ladles you will be provided. You must not overfill, as your chili has to last for the whole afternoon. The first few servings of chili someone gets may seem skimpy, but by the eighth or ninth serving, they will be thanking you. We want people to be able to taste all of the chilis!
Provide a chili sample for the judges.
Cook-off officials will collect a sample of chili (approximately a quart) from you and deliver them to the judges around 1:00 PM. The judging will take place in a blind taste-test format; the judges will not know which chili they are tasting.
Enjoy the presentation of awards.
The judging will be complete before 3:30 pm. Trophies and prizes will be handed out as soon as possible following the judging.
Please make sure you clean up your booth.
You can start closing up sometime after the results are all announced.
Thank you to our Supporters!
We appreciate YOU!