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Galveston Bay Beer Chili Cook-OffOfficial Rules and Guidelines
1. General Information
• Event Date: January 31, 2026
• Location: Galveston Bay Brewing
• Check-In Time: 8:30am
• Cooking Start Time: 9:00am
• Turn-In Time: 1pm
2. Eligibility
• Open to all individuals, teams, or organizations.
• Each team must have a designated Head Cook, who will be responsible for following all rules.
• Teams may have up to 4 members unless otherwise approved by event organizers.
• Cookoff entry ($40) must be paid ahead of time
3. Cooking Area & Equipment
• Each team will be assigned a 10’x10’ cooking space (or as space allows).
• Teams must bring all cooking equipment, ingredients, utensils, and supplies.
• Tasting cups, spoons, and one roll of paper towel will be provided to teams by the organizers.
• Propane stoves, grills, and camp stoves are permitted; no open wood fires.
• A fire extinguisher must be present at each cooking station.
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4. Food Safety and Meat Inspection
• All chili and meat must be prepared and cooked on site the day of the event.
• Pre-cooked, pre-marinated, or pre-seasoned meat is not allowed.
• Raw meat will be inspected by event officials before cooking begins.
• After inspection, meat must be stored in ice chests or coolers at safe temperatures until cooking begins.
• Organizers will check the temperature of your chili to ensure its of safe serving temperature throughout the day.
• Teams must maintain sanitary cooking practices at all times.
• Any team found using pre-cooked meat or unsanitary methods will be disqualified.
• Please have a list of ingredients (including allergens) for guests
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5. Chili Preparation
• Teams are responsible to prepare at least FOUR (4) gallons of chili for the event.
• Chili must be cooked from scratch on site.
• No beans, rice, pasta, or fillers are allowed in competition chili (traditional Texas red chili rules).
• All entries must include a beer from Galveston Bay Brewing. (2 cans of your choice beer will be provided the day of the event)
• Ingredients may include any combination of meat, spices, peppers, and liquids.
• Cooking time should be at least 2 hours to allow flavors to develop.
• Only one pot of chili may be turned in per team for judging.
6. Judging & Turn-In
• Each team will receive an official judging cup with a numbered label.
• Chili must be turned in on time (1pm) at the designated judging table; late entries will not be accepted.
• Judging will be blind, with judges unaware of which team prepared which chili.
• Chili will be judged on:
1. Aroma
2. Color/Appearance
3. Consistency/Texture
4. Taste
5. Aftertaste/Heat Balance
• Each criterion will be scored on a 1–10 scale, with the highest total score winning.
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7. Categories & Awards
Competition Chili (Red Chili only)
Awards are dependent upon the requisite amount of teams signing up (8 minimum) and will be given for:
• 1st ($150 and Gal Bay Giftcard), 2nd ($100 and Gal Bay Giftcard), and 3rd ($50 and Gal Bay Giftcard) Judges Choice
• People’s Choice ($100)
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8. Conduct & Safety
• All participants must conduct themselves in a friendly and sportsmanlike manner.
• No glass containers are allowed in the cooking area.
• NO OUTSIDE ALCOHOL ALLOWED ON PREMISES – Cans will be available from the brewery at a discounted rate.
• Alcohol consumption must comply with local and venue regulations.
• Teams are responsible for cleaning their area before leaving.
• Event organizers reserve the right to disqualify any team for rule violations or unsafe behavior.
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9. Public Tasting
• If tasting is open to the public, teams may provide sample portions after judging is complete.
• Health code requirements must be followed.
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10. Disclaimer
• The event organizers, sponsors, and venue are not responsible for loss, damage, or injury.
• Participation indicates acceptance of all rules and guidelines.
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Event Venue & Nearby Stays
902 Marina Bay Drive, Clear Lake Shores, TX, United States, Texas 77565, 902 FM-2094, Kemah, TX 77565-2513, United States
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