WHAT YOU NEED TO KNOW from brandon mullen, one of the cook-off organizers:
"Our one rule is there are no rules. Unlike some of the more "official" chili cook-offs, we want our teams to really push the limits on style and taste.
You can cook the chili off site and re-heat it or you can cook it from scratch; you can make red chili, green chili, yellow chili or blue chile(?); you can use filler or no filler - JUST MAKE IT DAMN GOOD.
The entry fee this year is $120 per team (4 people per team). That gets you 25 drink tickets (i.e. beers); 4 wrist bands to taste all the other team's chili; set-up costs for tables, bowls, spoons, etc.; live music AND the most fun you'll find in Houston during the second weekend in October.
We're working on fitting either koozies or t-shirts into the entry fee. The more teams we have, then it becomes more probably that there will be t-shirts. Last year we had 16 teams and we'd like to hit 25 to 30 teams this year."
JUDGING. the event will have a panel for 4 judges: brandon, dock, yours truly, and fellow houston chowhound or "HouCH", katharine of sheeats and the houstonist. if the judges' votes tie, then a 5th vote will go to the public. the winning team will take 100% of the door fee. last year there were ~400 attendees which made the prize $2000 on top of bragging rights (priceless!).
as of today, brandon says they have 13 teams and we want to double that number. so please help spread the word!
more cheerleader than cook? have a deep rooted penchant for chili? or are you like me and see any "cook-off" as more of an opportunity to "eat-off"?
general admission is a mere $5 to the event which gets you a wristband, a bowl, a spoon, and a vote. bring your appetite! chili should be ready around 1:30 PM. bibs are always welcome but not required.
the event will go until 11 PM with live music and plenty of cold libations available. you(genious), the misfit of R&B, will be performing as well as others TBD.
for more info, go to the NHB website or email: nhb AT gmail.com.
my question is: has anyone tried making chili with sichuan peppercorns????