The Sky High Chili Cook-Off brings together backyard pitmasters, serious chili slingers, and bold flavor creators for a high-stakes battle of taste, heat, and bragging rights. Set against the sights and sounds of the Sky High Aerospace Expo, teams go head-to-head for cash prizes, crowd glory, and a place in Sky High history.

Whether you’re cooking, tasting, or cheering from the sidelines, this is where fire meets flavor.

1. ELIGIBILITY

1. The cook-off is open to all properly registered participants.
   
   

2. Registration must be completed by the published deadline.
   
   

3. One (1) entry per individual or team unless otherwise approved by event organizers.
   
   

4. All participants must comply with local, state, and county health regulations.
   
   

5. Participants must be at least 18 years of age or have written parental/guardian consent.

2. GENERAL COMPETITION REQUIREMENTS

1. This is an on-site cooking competition. All chili must be prepared at the event location.
   
   

2. All ingredients, cooking equipment, preparation tools, serving utensils, garnishes, tables, and supplies must be provided by the contestant.
   
   

3. Chili must be prepared in a clean and sanitary manner at all times.
   
   

4. Gloves or approved serving utensils must be used when handling ready-to-serve food.
   
   

5. No bare-hand contact with food is permitted.
   
   

6. Chili must be kept covered when not actively being served.

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3. INGREDIENT RULES

1. Meat, vegetables, and beans must be brought raw or in sealed, commercially packaged containers (canned or factory-sealed).
   
   

2. Any spices, seasonings, or chili peppers may be used.
   
   

3. Beans are permitted. There is no restriction on including or excluding beans.
   
   

4. Seafood is strictly prohibited. NO EXCEPTIONS.
   
   

5. No illegal, unsafe, or controlled substances may be used, including but not limited to CBD products or illicit drugs.
   
   

6. Alcohol may be used for flavoring purposes only and must be fully cooked out prior to serving.
   
   

7. If alcohol is brought for cooking purposes, it must be unopened and in its original container upon arrival.

4. QUANTITY & TEMPERATURE REQUIREMENTS

1. Each contestant must prepare a minimum of 1–2 gallons of chili to ensure adequate judging and public tasting.
   
   

2. Chili must be maintained at a safe serving temperature of 140°F (60°C) or higher.
   
   

3. Contestants are responsible for providing proper heating equipment to maintain food safety standards.

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5. EQUIPMENT & POWER

Participants must supply their own:

• Cooking equipment
  
  

• Serving equipment and utensils
  
  

• Disposable serving cups/bowls
  
  

• Extension cords (must remain within assigned space only)
  
  

• At least one (1) operational fire extinguisher
  
  

Additional Requirements:

1. All electrical equipment must be in safe, working condition.
   
   

2. Generators must comply with event safety guidelines and remain within assigned space.
   
   

3. Open flames must comply with venue and fire safety regulations.
   
   

4. Each team is required to have a minimum of one (1) fire extinguisher at their cooking station at all times. The extinguisher must be readily accessible, fully charged, and in proper working condition.
   
   

5. All fire extinguishers will be inspected by event staff prior to the start of the competition. Any team that fails inspection or does not have a compliant extinguisher will not be permitted to begin cooking until the issue is corrected. Failure to comply may result in disqualification.

6. JUDGING CRITERIA

1. Judging will be conducted by appointed judges selected by event organizers.
   
   

2. Judges’ decisions are final.
   
   

3. Chili will be evaluated on:
   
   

   • - Flavor
     
     

   • - Aroma
     
     

   • - Texture
     
     

   • - Appearance
     
     

   • - Overall balance
     
     

4. Extreme heat is discouraged unless it enhances overall flavor.
   
   

5. Chili that is excessively spicy without depth or balance may be penalized.

7. HEALTH & INSPECTIONS

1. The Scotland County Health Department reserves the right to inspect any and all food, equipment, and preparation areas.
   
   

2. Event organizers may inspect cooking stations at any time.
   
   

3. Any entry deemed unsafe or in violation of health standards may be disqualified immediately without refund.

8. CLEAN-UP

1. Contestants are responsible for maintaining a clean cooking and serving area.
   
   

2. All trash must be disposed of in designated containers.
   
   

3. Cooking grease, oil, or liquid waste may not be dumped on the ground or in regular trash receptacles.
   
   

4. Failure to properly clean your area may result in disqualification from future events.

9. AWARDS & PRIZES

Cash prizes will be awarded as follows:

🥇 1st Place: $1,000
🥈 2nd Place: $650
🥉 3rd Place: $350

Prizes will be distributed following the conclusion of judging.

10. LIABILITY & CONDUCT

1. Participants assume all responsibility for food preparation and safety.
   
   

2. The event organizers, sponsors, and venue are not responsible for accidents, injuries, theft, or damage.
   
   

3. Unsportsmanlike conduct may result in disqualification.
   
   

4. Failure to follow any rule may result in immediate disqualification at the discretion of event organizers.

11. RULE INTERPRETATION & FINAL AUTHORITY

1. Event organizers reserve the right to interpret and enforce all rules.
   
   

2. Any rule modifications will be announced prior to judging.
   
   

3. All decisions by event organizers are final.