Are you ready to spice things up for our Annual Chili Cook-Off attendees?  Will your chili be rated one of the best?  Sign-up and confirm your spot today and start thinking about how you can come out on top!

General Event Information for Teams
  • THIS IS A RAIN-OR-SHINE EVENT.  October 6, 2024, is an Eagles “Bye Week”; expect a crowd.  😊 
  • Everyone needs a wristband to sample each team’s chili at the Cook-Off.  If you want to buy extra wristbands for your team, employees, or family members, they may be purchased online at westchesterchilicookoff.com or on the day of the event at a Cook-Off sales booth.
  • NO ALCOHOL AND NO PETS.  This will be strictly enforced by local police.
  • FOR THE GENERAL PUBLIC: ROAD CLOSURES OCCUR FROM 6 AM – 6:30 PM ON GAY ST. FROM HIGH TO NEW.  The following streets between Market and Chestnut Street will be closed throughout the Cook-Off: Church Street, and Darlington Street.
  • DECORATING YOUR BOOTH.  Teams are encouraged, but not required to create a theme for your team and decorate your booth space.  A prize for the best will be awarded.
  • If First Aid is needed, go to the nearest Sales booth. EMS is onsite at the Cook-Off.
Reasons to Participate

Great Prizes

$1,250 Grand Prize People’s Choice
$250 for First Place in each Division (Restaurant, Corporation, Nonprofit, or Hometown Cook)

$50 prize for 1st place in “Best Decorated Booth”

Increase Marketing & Visibility

Get in front of 10,000 potential customers and build good public relations

Team Building

Bring your co-workers and build camaraderie while competing for the “People’s Choice” award.

Cost per Division

There are 5 different divisions that compete against each other:

  • Businesses – $150 entry fee
  • Restaurants – $150 entry fee
  • Nonprofit Organization- $75 entry fee
  • Hometown Cook – Non-business – $75 entry fee
  • High School- $0 entry fee
Entry Fee Inclusions
  • 10 ft by 10 ft space 
  • 1 TENT, 2 TABLES, & 2 CHAIRS
  • 2 Chili Tasting Wristbands – to taste other teams’ chili.
  • Tasting supplies- cups, spoons, napkins and 2 serving ladles.  Please Do Not Throw Away Any Extra supplies. These will be collected at the end of the event.
  • Disposable Gloves – All food handlers are required to wear gloves while handling food.  (Health Dept. requirement)
  • 2 plastic tablecloths to cover the tables.
  • 1 Cooking Thermometer.  All cold food must be at or below 41 degrees and hot food (chili) must reach 165 degrees when cooked and be maintained or above 135 degrees.  This will be monitored throughout the day!
  • 1 lidded container, “labeled F4”, to donate any excess Chili.
    • Volunteers will collect the containers for donation to local nonprofit organizations that feed the hungry.  (F4’s mission)
    • If you need additional containers, let your block captain know.
  • 1 Vehicle Pass for Set-up – This will be emailed to you. Only one vehicle per team or vendor will be allowed on Gay St. during the set-up hours of 7:30am-9:30am. NO vehichle Entry after 9:30am, streets will be closed to traffic.
  • Peoples’ Choice Voting Buckets – The tasting public will receive Three Wooden Nickels for voting with each wristband purchased.  The chili team with the most Wooden Nickels wins the Peoples’ Choice Award at the end of the competition time.  All voting will stop at @ 3pm and your wooden nickels will be collected. This is where you want to encourage your friends, families and customers to come out and vote for you.
Cooking Chili Details
Mandatory Chili Cook’s Meeting
  • A mandatory Chefs’ meeting will be held at 9:30 am on the day of the Cook-Off at the judging area.  All teams MUST have at least one team member attend this meeting.  JUDGING CUPS WILL BE HANDED OUT AT THE CHEF’S MEETING.  IN ORDER TO COMPETE FOR THE CHILI AWARDS, YOU MUST HAVE AN OFFICIAL JUDGING CUP.
Set-Up & Breakdown of Booth
  • The week before the event you will be notified of your booth location and your access route to enter Chili Cook-Off grounds.  
  • Set-up begins at 7:30am and teams must complete delivery and set-up by 9:30am.
  • 1 vehicle per team will be allowed on Chili Cook-Off grounds during set-up time.
  • Place your parking pass in the window of your car.  You will be greeted at your access point and directed to your assigned booth location for set-up.  
  • There will be multiple volunteers on each block who are available to answer any questions.  
  • Vehicles should be unloaded and removed from the street within 15 minutes after entering the Chili Cook-Off grounds.
    • Exiting instructions will be clearly posted.  
  • Walk back and set up your booth after you have parked your car. 
  • Information can be obtained by Block Captains or by going to any Sales Booth.

Breakdown

  • Retain excess chili in the lidded container labeled F4 to be collected for a donation.  If there are other excess, unopened items, these can be donated too.
  • Breakdown ONLY your tables and chairs after 4:00 PM
  • Remove all trash from your space.  There will be a dumpster available for disposal.  If you run out of trash bags, check with the Sales Booth at each street intersection for extra bags.
Chester County Board of Health Regulations

The following items are REQUIRED to participate in the Chili Cook-Off!

  • 10 x 10 tent
    • Your registration includes the cost of a tent, 2 tables, & 2 chairs. 
    •  All items will be delivered by 7:30am to your team’s cooking location on Gay St.
  • Hand Washing Station – A 5-gallon container with spigot is filled with potable warm water (90-to-100-degree Fahrenheit (F))
    • Liquid Soap (NOT HAND SANITIZER)
    • Roll of paper towels
    • Basin for catching rinsing water
  • Bottled Water – If you plan to add water to your chili.  
  • Cutting Boards, Knives and Can Opener (if necessary) – Do not leave these unattended in your booth.
    • If any cuts happen, EMS is onsite, and each Sales Booth (located at the intersections) will have first aid supplies.
  • Long Stirring Spoons/paddle to reach the bottom of your chili pot!
    • Constant stirring and low heat should prevent burning your wonderful chili at the bottom of the pot.
  • Trash Can with trash bags – You are responsible for removing your trash.  There is an onsite dumpster available for disposal. 
  • Portable Fire Extinguisher – Better safe than sorry!

Note- NO electrical heating elements can be used to heat your chili; crockpots/hot pots, hot plates, frying pans, etc.

All contestants must have approval of the Chester County Health Department (CCHD) to compete. (Don’t stress!! We’ve got you covered.)

  • F4 requires a copy of the Chester County Health Department (CCHD) License from all competitors prior to the Chili Cook-off.  
  • Restaurants and Non-profits that have a CCHD License to Operate a Public Eating or Drinking Place can bring pre-made chili from their facility on Cook-Off day.  (Provide F4 with a copy of the license.)
  • Contestants without a license are covered under a FIORENZA’S FOOD FOR FRIENDS(F4) Temporary Health Department License and must-
    • Complete the attached “Cook-Off Participant Information Sheet”
    • Prepare the Chili onsite.  

If you are unsure of your status, please contact us.

Click on each tab below for detailed requirements from the Chester County Board of Health.

Helpful Board of Health Resources
  • Hand Washing
  • Gloves
  • Food Source
  • Cooking Process
  • Storage
  • Waste

Hand Washing Station

  • INCLUDES: a 5-gallon container with a spigot filled with potable warm water (85 degree Fahrenheit (F) minimum) placed on a table with a catch bucket below, liquid soap (NOT HAND SANITIZER), and paper towels
  • HOW TO WASH YOUR HANDS
    Hand sanitizers, alcohol towelettes or the equivalent CANNOT be used in lieu of proper hand washing techniques.
  • WHEN TO WASH YOUR HANDS:
    • At the start of the food handling/preparation process
    • After handling raw foods and before handling cooked foods
    • After smoking and after using the toilet
    • Before donning and after removing single-use glove

Gloves

  • Standard-size gloves will be provided, please bring your own if you need to accommodate sizes on your team
  • WHEN TO WEAR GLOVES
    • In accordance with Subsection 46.261(b), “Except when washing fruits and vegetables food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.” Once your chili is cooked you should not have any hand contact with food without gloves.
  • WHEN TO CHANGE GLOVES
    • After touching your body
    • After using the toilet
    • After handling dirty equipment or utensils
    • After handling raw food
    • After touching personal items (cell phone)
    • After any other activities that contaminate your gloves

Food Sources

  • Any Cook-Off food not prepared on-site must be prepared in a CCHD licensed facility.
  • Any meat used in the preparation of chili and/or served to the public must be USDA inspected. It cannot be from a local farmer, or from your own farm or wild game (see §.46.221 of the Food Code).
  • Any fresh vegetables used must be either:
    • Pre-washed at a facility licensed by the Dept. of Health
    • Store bought in the ready to use state without any washing needed
    • Washed on site at the station provided by Rotary
  • Chili ingredients and toppings such as beans, spices, cheese must be purchased from a commercially licensed facility (ex. grocery store).
  • All water used in the operation of a Public Food Service Facility must be from a source approved by this Department. Since individual interviews will not be done with each booth as would be done for individual licenses, only West Chester Borough or commercially bottled water may be used for food preparation, hand washing, or warewashing.
  • Ice used for maintaining temperatures cannot be consumed. If consumable ice is needed, it must be kept separate and clean.

REMINDER: Only chili may be prepared on site, except, if you are a vendor with your own Temporary License to Operate a Public Eating or Drinking Place. Mixing a drink, such as, juice and seltzer on site is considered preparing a food and is not allowed without a License.

Cooking Process

In 1993, the bacteria, E. coli, was implicated in a large outbreak in the Pacific Northwest during 1993. This outbreak resulted in five deaths and over 500 individuals becoming ill. Undercooked hamburgers were identified as the source of the E. coli bacteria in this outbreak. Many of the recent E. coli outbreaks have also involved the consumption of undercooked ground beef. Since federal inspection of meat does not ensure an E. coli free product, the doneness of ground beef is of utmost importance in protecting the consumer.

Ground Beef

Ground beef must be cooked to heat all parts to a temperature of (155°F) for 15 seconds or the temperature specified in the following chart

Minimum TemperatureMinimum Time
63°C (145°F)3 minutes
66°C (150°F)1 minute
70°C (158°F)Less than 1 second (instantaneous)

Other Meats and Fish

Since a great variety of chili is made of product other than ground beef. The following end temperatures apply:

  • 165°F or above for 15 seconds for poultry and wild game animals as specified in §46.221(a)
  • 145° F or above for 15 seconds for either fish, meat, pork including game animals commercially raised for food as specified in § 46.221 (a) that are not comminuted.

Members of the Rotary Club will be assisting you with checking temperatures.

Maintaining Temperatures

  • Cold food must be maintained at a temperature of 41F or below
  • Ensure enough cold packs and/or ice is brought to maintain proper temperature
  • Once cooked, hot food must be maintained at a temperature of 135F or above
  • Ensure that enough electrical outlets or propane is provided to maintain proper temperature
  • Each participating team will be provided a stem type thermometerto measure refrigeration or cooler temperatures, hot holding temperatures and internal food temperatures. Members of the Rotary Club will be assisting you with checking temperatures.

Cleaning Procedure

Sanitizing stations will be set up for washing of utensils and equipment as needed. Food contact surfaces (utensils and equipment) must be sanitized every 4 hours or provide multiple sets of utensils to change out.

Stations for washing produce will be set up. Any produce that isn’t purchased prewashed must be washed at this station.

Storage of Food, Utensils, and Single Service Articles

Single service articles (e.g. paper plates, plastic utensils) must be packaged stored and handled in a sanitary manner and shall be used only once. Keep service articles in packaging until use. The Rotary Club will be providing chili tasting cups and spoons for you to give to the public.

Food, utensils, and single service articles must be stored off of the ground

Keep food wrapped until ready for preparation or service. Cover food between service. All unpacked or unwrapped food must be protected from dust, dirt and droplet contamination and protected from flies and other vermin.

Utensils (spoons, knives, can openers, etc.) and equipment (cutting boards, pots, etc.) used for food preparation must be kept clean. Storing in a container until use is acceptable.

Waste Removal

  • Bring trash bags and trash can to contain trash during event. The Rotary will provide a dumpster.
  • Bring sealable containers for wastewater removal. You must dispose of your own wastewater. Do not dump wastewater onto street.
Register Now!

High School Team Registration

Have a question?

Email the Teams Committee