--Open to Public --

Download an entry form. Deadline for entries is January 26, 2026

Rules and Regulations – Post 104 Son’s of the American Legion
CHILI COOKOFF
Post 104 Montoursville, Pa – JANUARY 31st, 2026

This event is designed for the locals to show off their skills, to have fun and raise money for the Montoursville Fire Company at the same time. The entry fee is $15.00. You may season or prepare the Chili as the cooks see fit. All food to be kept below 40 degrees and above 135 degrees.

*** Rules pertaining to scoring and food safety. Please read carefully. ***

You are responsible for observing prudent temperature and sanitary requirements.

1) Each team will consist of a chief cook and as many assistants as the chief cook deems necessary. A chief cook or assistants may not enter more than one team.

2) YOU MAY ONLY ENTER ONE (1) TYPE OF CHILI PER CONTESTANT .

3) All teams will be required to keep the food cooled to proper temperatures before cooking and warmed to proper temperatures after cooking and until consumed. You will be required to serve all food with gloves and sanitized equipment.

4) For the safety of competitors, judges, and patrons; we will be implementing and inspecting for the following cleanliness/safety rules. Teams that do not follow these rules will NOT be allowed to serve their entries. The following cleanliness and safety rules will apply:

• No use of any tobacco products while handling Food.
• A shirt and shoes are required to be worn.
• The sanitizing of the work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water).
• Prior to cooking, meat must be maintained at 40° F or less.
• After cooking, all Chili: Must be held at 135° F or above OR Cooked Chili shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4 hours from 70° F to 41° F or less.
• Chili that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.
• Teams will need to have and use an instant read thermometer.

5) You will be supplied with napkins and Styrofoam bowls to serve samples of your Chili.

6) Judging will run from 12:00 until 12:45 or judging is completed.

7) Each person tasting/judging should only receive 1 sample from each team.

8) Chili will be blind judged, and teams will be supplied with Numbered Styrofoam Bowl to submit for judging.

9) Each contestant must submit at least 1½ gallons of chili in an approved Crock pot or warmer. The cook may use a variety of meats, beans, veggies, whole tomatoes or as the cook sees fit.

10) Blind judging will be based on Aroma, Consistency, Appearance, Taste, and Aftertaste.

11) The Legion will be opened at 11 am for contestants to set up. All bowls of each contestant’s chili will be presented to the judges at 12:00. The legion will be open for tasting at 12:00

12) Chili may be garnished.