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| •ChilE Contest Rules• |
The following rules and regulations for cooks at the SASS Chile Cook-off are as follows:
1. Red Chile is defined as any kind of meat or combination of meats, cooked with Red New Mexico Chile Peppers, various spices and other ingredients.
2. Chile Verde is defined as any kind of meat or combination of meats,
cooked with Green New Mexico Chile Peppers, various spices and other ingredients.
3. The use of New Mexico Chile Peppers is mandatory. This includes
fresh, frozen, dried, or ground chile powder.
4. Chile does not have to be prepared on site but may be prepared
on site.
5. Recipes must be available. Winner’s recipes will be published.
6. You must be an active SASS member to compete in the competition.
7. Each contestant must cook a minimum of one gallon of competition chili prepared in one pot, which will be submitted for judging and sharing after judging.
8. Judges will be told they should vote for the chili they like best based on the following major considerations: good flavor, texture of the meat, consistency, blend of spices, aroma, and color.
9. The decisions of the Chief Judge shall be final.
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