Name: Annual Chili Cook-Off 🌶️
Start: 2026-03-28T16:00:00-04:00
End: 2026-03-28T19:00:00-04:00
Location: 1600 Flight Line Boulevard, DeLand, FL

$Annual Chili Cook-Off \ud83c\udf36\ufe0f$

Skydive DeLand Annual Chili Cook-Off❗️
Join us at Skydive DeLand for our Annual Chili Cook-Off on March 28, 2026! 🌶️🔥 Come hungry and enjoy unlimited chili tasting from 4–7 PM (while supplies last) featuring a variety of homemade chili recipes from our competitors. Tickets are $5 per person, and kids under 10 eat free. Each ticket admits one person, and children under 10 eat free. 💻 https://skydivedeland.com/book-now/
⚠️ This ticket is for chili tasting only and does not include entry into the competition.
All tickets are NON-REFUNDABLE.
A panel of judges will announce the winner at 6:00 PM, with prizes awarded shortly after. If you’re interested in competing, please inquire by phone or in the gear store.
𝗚𝘂𝗶𝗱𝗲𝗹𝗶𝗻𝗲𝘀:
𝑪𝒐𝒏𝒕𝒆𝒔𝒕𝒂𝒏𝒕𝒔: (𝑨𝒓𝒓𝒊𝒗𝒆 @9:00 𝑨.𝑴.-𝒑𝒍𝒂𝒏 𝒕𝒐 𝒔𝒕𝒂𝒚 𝒇𝒐𝒓 𝒕𝒉𝒆 𝒆𝒏𝒕𝒊𝒓𝒆 𝒅𝒂𝒚)
• You are welcome to participate as a single contestant or as a group, all names of participants must be signed up prior to competition. These should be the only people in the cooking zone aside from wranglers and score-keepers.
• One member of your team must be present during the entire chili cook off
• You cannot have the same team members on different teams.
•One entry per team.
• Contestants will be provided a 10’ by 10’ space in the grass, no tents or tables will be provided.
• Contestants may only compete in one of the two categories: Mild or Hot
• Contestants will have 1 hour of prep time (no heat), and 3 hours of cook time. The amount of time needed is solely up to the participant.
• 𝗔𝗻𝘆 𝘂𝘀𝗲 𝗼𝗳 𝗰𝗮𝗻𝗻𝗲𝗱 𝗰𝗵𝗶𝗹𝗶 𝘄𝗶𝗹𝗹 𝗿𝗲𝘀𝘂𝗹𝘁 𝗶𝗻 𝗲𝗹𝗶𝗺𝗶𝗻𝗮𝘁𝗶𝗼𝗻 𝗶𝗺𝗺𝗲𝗱𝗶𝗮𝘁𝗲𝗹𝘆.
• Contestants must prepare at least ½ gallon of chili to compete.
• Any cups of chili going to the judging must have no toppings or identifying factors visible upon first glance. All toppers must be mixed in for judging cups.
• Any kind of meat, poultry, or seafood is permitted. As well as any cut of said meat or any combination thereof.
• Meat may be pre-cut or ground however, 𝗡𝗢 items should be pre-cooked, pre-heated, treated, marinated, fermented, or seasoned in any way prior to commencement of the cooking portion of the competition.
• Fillers are permitted. Such as but not limited to: rice, beans, pasta.
• All contestants 𝗠𝗨𝗦𝗧 𝗣𝗥𝗢𝗩𝗜𝗗𝗘 their own:
— Table to cook and prep on
Ingredients and spices
— Cookware and Utensils including a serving spoon.
— Heat source, gas and open flames are permitted. If you plan to use electricity please pack extension cords. Flames must be off the ground in an enclosed grill or smoker with flames no higher than 12 inches.
— We also 𝘀𝘁𝗿𝗼𝗻𝗴𝗹𝘆 suggest that all contestants have a wash tub and fire extinguisher on hand.
— Skydive Deland will only be providing serving cups, all other items necessary must be brought from home.
• Pre-mixed spices are ok, however nothing should be prepped otherwise. No veggies or fillers should be cut or seasoned (unless they are from a can / purchased that way) prior to the commencement of the prepping portion of the competition.
• 𝐀𝐥𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐚𝐫𝐞 𝐬𝐮𝐛𝐣𝐞𝐜𝐭 𝐭𝐨 𝐢𝐧𝐬𝐩𝐞𝐜𝐭𝐢𝐨𝐧 𝐚𝐭 𝐚𝐧𝐲 𝐭𝐢𝐦𝐞.
• All food whether resting or cooking 𝗺𝘂𝘀𝘁 be maintained at food-safe temperatures at all times. Food temperatures are subject to inspection at any time.
• All food handling, preparation and serving must comply with all local and state guidelines, policies and rules.
𝑰𝒇 𝒚𝒐𝒖 𝒉𝒂𝒗𝒆 𝒂𝒏𝒚 𝒒𝒖𝒆𝒔𝒕𝒊𝒐𝒏𝒔 𝒐𝒓 𝒊𝒇 𝒚𝒐𝒖 𝒂𝒓𝒆 𝒊𝒏𝒕𝒆𝒓𝒆𝒔𝒕𝒆𝒅 𝒊𝒏 𝒗𝒐𝒍𝒖𝒏𝒕𝒆𝒆𝒓𝒊𝒏𝒈 𝒑𝒍𝒆𝒂𝒔𝒆 𝒄𝒐𝒏𝒕𝒂𝒄𝒕:
𝑭𝒂𝒚𝒆 𝑯𝒂𝒏𝒏𝒊𝒈𝒂𝒏 𝒂𝒕 𝒔𝒕𝒐𝒓𝒆@𝒔𝒌𝒚𝒅𝒊𝒗𝒆𝒅𝒆𝒍𝒂𝒏𝒅.𝒄𝒐𝒎