59th World's Championship Chili Cook-off

Scheduled for January 15-17, 2027

Let's get registered! All QUALIFIED winners must register for the 59th WCCC through the ICS website in order to be recognized as a REGISTERED contestant. Click the “Register” button and check the category you’re qualified in. From there the system will send us a notification, which will include the category you are qualified in and your contact information. This streamlines the process for registration and will give us the ability to quickly send you the paperwork you’ll need to fill out and return. Completing the paperwork (along with payment info) will finalize your registration.  

Traditional Red Chili is any kind of meat or combination of meats, cooked with red chili peppers, various spices andother ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to eithercut meat, ground meat, shredded meat or cubed meat.

Homestyle Chili is any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Bush's Beans are required and should be clearly visible in cup. Preference is not given to either cut, ground, shredded or cubed meat.

Chili Verde is any kind of meat, or combination of meats, cooked with green chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.

Vegetarian Chili is any kind of vegetables or combination of vegetables, meatless "meat", cooked with chili peppers, various spices and other ingredients. The use of meat and/or any meat by-product is not allowed. It can be any color and consistancy should be like chili, not soup like. Beans are allowed.

1. Garnishes are not allowed. Rule of thumb - if an ingredient found on the top layer of an entry bowl cannot also be found mixed throughout the entire bowl, it is a garnish and is not permitted. If a bowl is delivered for judging with a garnish, the bowl will be disqualified.

2. Meat may be pre-cut or ground but MAY NOT be pre-cooked. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.

3. No ingredient may be pre-cooked in any way prior to the commencement of the official cooking time. The only exceptions are canned vegetables, sauces, pepper sauces, liquids, seasoning pastes and meat substitutes.

4. Grinding and/or mixing of dry spices and cutting of vegetables are allowed prior to the event. All other ingredients must be prepared on-site during the preparation period. The preparation period (designated time between set-up and the start of the cooking period for each category) begins when cooks arrive on-site for competitions. Preparation times may vary by cook-off, as determined by the Chief Judge. Only prepping allowed at this time – NO COOKING OF CHILI. 

5. Time allowed for cooking is 3 hours but cooking during entire cooking period is at the sole discretion of the contestant.

6. The WCCC Chief Judge shall conduct a contestant’s meeting prior to the official starting time of the cook-off, at which time final instructions are to be given and questions answered.

7. Each contestant must be a current member or have applied for membership to the International Chili Society prior to the official starting time of the cook-off and must be at least 18 years old.

8. Contestants are responsible for supplying all of their own cooking utensils, etc. The ICS will provide an area for each contestant.

9. Each contestant must cook a minimum of two quarts of competition chili prepared in one pot, which will be submitted for judging.

10. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and be given an official 32 oz. ICS judging cup. Each contestant should verify that the number on the bottom of his or her cup is the same as his or her assigned contestant number. Each contestant is responsible to deliver his or her cup, which must be filled to the bottom of the cup’s rim, to the judging area at the official time for judging.

11. Judges will be told they should vote for their favorite chili based on the following major considerations: Good flavor,texture of meat, consistency, blend of spices and aroma.

12. Cooks Who Pack Up Or Disassemble Their Booth Before 6:00 pm Will Risk Disqualification From The Cooking Competition.

All cooks will be required to bring their own fire extinguisher.

 

 

All contestants must prepare THREE gallons of People’s Choice chili (PC).

Please note that the # of gallons of PC is per cook on the day they are competing. You will be given the ability to opt out for a fee of $150. Should you decide that you want to opt out and not pay the $150 fee, please note that you will not receive any prize money should you win, only recognition.