Read rules thoroughly and carefully before proceeding.
Breech of these rules may result in disqualification or refusal to serve.

1. At least 1 team member must arrive with chili at least 30 minutes prior to start of event (4:30pm, Tuesday, March 5th) with the chili.*
2. Three free ticket will be awarded per gallon of chili that a team provides, up to 9  tickets.**
3. A team must provide at least 1 gallon of chili.
4. A full and exhaustive list of all ingredients used in the chili must be submitted (link below).
5. COMMON ALLERGENS should be avoided in chili recipes. If it contains any amount  of milk, eggs, fish, shellfish, tree nuts, peanuts, wheat/gluten, or soy it MUST be clearly defined in the menu submission form.
6. All team members at table, must WASH HANDS before handling food or serving utensils.
7. Team member serving chili must wear hat/hair net, clean clothing, and something to identify them as part of team.
8. Sterno/chafing dishes will be provided to reheat or maintain serving temperature of Chili. However, the chili, especially all raw ingredients, must be fully cooked PRIOR to event. Teams are not permitted to cook on-site.
9. Bowls and spoons will be provided, but team must provide serving utensil such as ladle or serving spoon.  
10. Team members are not permitted to score their own chili.

Before 11:59pm on Monday, March 4th, please submit this form for our the menu: https://goo.gl/forms/3iyyvcxX7tuG1aa03 
We will be displaying this information the night of the event. Be thorough and creative!

*Chili will be served from the kitchen, so members may leave after drop-off. Team does not have to be present to claim prize, and will be contacted if they win.
**For example, a 3 person team that makes 3 gallons of chili will earn 9 tickets. Also, a 1 person team that makes 3 gallons will earn 9 tickets, and a 1 person team that makes 5 gallons will still get 9 tickets.