Kalama Chili Cook-off

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Mark your calenders now for the weekend of July 21st and 22nd, 2012 for the 3rd annual Washington State Tolbert Championship Chili cook-off on Saturday and the Oregon's Best Chili cookoff on Sunday, both featuring the BEST chili cooks of the Pacific North West, and even possibly the World(more details soon). The Washington State Championship will be held during the Kalama Fair at the fabulous Kalama Fairgrounds. This years event will have large prize packages for the "Home Style Chili" competition. Also there will be awards for "Showmanship". The winner of the main "Red chili" contest in Kalama will be eligible to compete in the 46th Original Terlingua International Frank X.Tolbert-Wick Fowler Championship Chili Cook-off in Terlingua, Texas.

PLEASE CLICK HERE TO VIEW OR PRINT RULES AND ENTRY FORM!

The Oregon's Best Chili cookoff will be held at the Columbia County Fairgrounds in St. Helens. More information coming very soon for both cook-offs!

This will be a wild, chili fun filled weekend, don't miss out, mark your calenders now!!

We are still looking for a few more sponsors, if you are interested please contact Michael as soon as possible.

Pictures from 2011

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Oregon State CASI Championship in St. Helen's

Washington State Tolbert Championship at the Kalama Fair grounds

Relay for Life Tolbert Chili cookoff in Longview Wa.

Buzzard's Breath in Cathlamet Washington

Oregon State Tolbert Championship in Astoria

Tolbert's Original World's Chili Championship in Terlingua Texas

Tolbert's Original Bowl of Red

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Recipe by Frank X. Tolbert, from his book A Bowl of Red, published by Texas A&M University Press, 1953.

Frank Tolbert founded the Terlingua International Chili Championship in Terlingua, Texas and owned a chain of chili parlors in Dallas, Texas.

Tolbert's Original Bowl of Red

3 pounds lean beef
1/8 pound rendered beef kidney suet (if you want to go for it)
1 teaspoon each oregano, cumin powder, salt, cayenne pepper, and Tabasco
3 tablespoons chile powder (optional)
4 hot chile peppers
At least two chopped cloves of garlic
2 teaspoons masa harina, cornmeal, or flour (optional)*

* The masa adds a subtle, tamale-like taste, but it also thickens the chili.

Sear beef in a large soup pot or cast-iron Dutch oven. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 minutes.

Add spices and garlic, bring just to boil; lower heat and simmer for 45 minutes. NOTE: Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.

This is a spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue. At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.

Directions to the Kalama Fairgrounds

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Kalama Fairgrounds
Corner of Old Pacific Hwy 99 & Kalama River Road, Kalama WA. 98625

Directions to Site:
From I-5 take Exit 32 (Kalama River Rd.), located between Kelso and Kalama, WA.
Turn EAST as you exit the freeway – the fairgrounds are visible from the off-ramp.
Turn LEFT turn onto Old Hwy. 99,
Make an immediate RIGHT turn into the fairgrounds parking lot.

QUALIFICATION REQUIREMENTS TO COOK OR SHOW AT TERLINGUA INTERNATIONAL CHAMPIONSHIP

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A. GENERAL INFORMATION

1. The Terlingua Championship "Chili Year" starts on October 1st and ends September 30 of the next year, for the following November's Championship, which is held the first Saturday in November in Terlingua, Texas.

2. Cookoff sanctioned by the CASI/Great Peppers Organization will also entitle the cooks and show teams to earn points or qualify for the Terlingua Championship, unless the cookoff rules were not followed.

B. CHILI COOKS:

1. All Past Terlingua Chili Champions (Tolbert and CASI) and Past ICS World Chili Champions are qualified.

2. The second thru tenth place winners at the Terlingua Championship (Tolbert and CASI) are qualified for the next years championship.

3. Current Champion and two runners up (top 3 places), regardless of place, who are residents of the state of the State Championship. Winners residing outside that State will receive points and first place will be qualified for Terlingua.

4.Current Champion and two runners up (top 3 places), regardless of place, who are residents of the state of the Men's State and Women's State Championship. Winners residing outside that State will receive points and first place qualification toward Terlingua only. States must have at least 12 cookoffs a year to be eligible for the automatic qualification.

(Exception: The Texas Women's State is held the first weekend in October. The points and automatic qualification will be counted as if the event had been held prior to October 1st.)

The top three winners (no showmanship judging) at the Last Chance Cookoff held in Terlingua during the week prior to the Championship.

5. The top three winners at Regional and International Championships.

6. First place chili winner at ANY sanctioned Cookoff (including ICS Regional or ICS State Cookoffs).

7. The required number of points for each state is based on the number of cookoffs held in the state the previous chili year. The requirements are:
-States having 1 - 11 Cookoffs Require
6 Points

-States having 12 or more Cookoffs Require
9 Points

8. Cook who have accumulated the required number of points as determined by their State of residence. The scale being:

First Place
Five (5) Points and / or Automatic Qualification

Second Place
Four (4) Points

Third Place
Three (3) Points

Fourth Thru Tenth Place
Two (2) Points

C. SHOWMANSHIP

1. The first place winners of the Open and Limited Showmanship at the Terlingua Championship are qualified for the next year's championship.

2. The highest placing team that is a resident of the state holding cookoff in the State Championship and eligible Men's State and Women's State Championships.

3. It shall require the same number of points to qualify for Terlingua Showmanship as it does for Chili.

4. At the Terlingua Championship, a qualified Show Team does not need to have a qualified cook in order to participate.

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Chili Cook-off Entry Form 2010

Kalama Chili Cook-off Rules

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July 21st 2012 at the Kalama Fairgrounds in Kalama Washington

*Entry Fees*
*$15 and two gallons of Homestyle Chili.

ALL COOKS MUST PRE-REGISTER!

*Categories*
Championship “Texas Red Chili”
“People's Choice”(Homestyle)Chili
Showmanship

*Rules*
*Your Championship “Texas Red Chili” MUST be cooked on site the day of the cook-off from scratch. “Scratch” being defined as starting with raw meat and use your own spices (No Pre-mixed Commercial spices). Red Chili must have NO fillers, beans, rice, pasta, whole peppers or large pieces of vegetables.

*”People's Choice Chili” has no ingredient limitations, but MUST contain some sort of fillers, such as beans, rice, or pasta.

*Meat MUST be USDA approved, and arrive with its original container and a date of purchase tag. Meat will be subject to inspection at arrival and must be on ice at/or below 38 degrees. Meat may be Hamburger, “Chili grind”, or cubed.
*Chili must be prepared out in the open, and in as sanitary manner as possible. Cooking conditions are subject to inspection by the head judge, or a designee.
*The head cook must prepare the Chili to be judged, no more then one judging sample can be taken from any one pot. Each cook may turn in only one cup of each style of Chili.
*Chili will be turned in at the place and time designated at the cook's meeting or as otherwise designated by the head judge.
*The winner of the main “Texas Red Chili” contest will be eligible to compete in the 'Original Terlingua International Championship Chili Cook-off” in Terlingua, Texas this fall.
*Showmanship will be judged on Theme(originality, etc.), Costume, Booth set-up, Action, and Audience Appeal.
*No guns, pyrotechnics, nudity or lewdness will be allowed.
*Failure to comply with any of these rules can result in disqualification.
* Pre-registration is required this year because of the Health Department new rules and regulations we must abide by.

*Schedule*
8:00am Gates open for Chili Cooks.
10:00am Cooks meeting.
3:00pm Championship “Texas Red Chili” Submission.
3:30pm “People's Choice”(Home-style) Submission.
4:00pm Awards Announced, Prize money, plaques and Ribbons handed out.
5:00- 7:00pm Public Tasting, including Salad and Cornbread $5.