Rules:

  • Due to the 2014 enactment of MN Statutes 157.22, participants of the Annandale Area Chamber of Commerce Chili Cook Off are exempt from obtaining a Food License to serve prepared chili during the event. We insist that you to refer to the MDH Food preparation guidelines to ensure your Chili is prepared, handled and served properly: Food Safety - MN Dept. of Health
  • One 18 qt. roaster will hold 144/4 oz. servings. In high traffic areas, plan for 2 roasters.
  • Meat /Poultry/Fish used in Chili must be USDA graded or have been processed (wild game) at a licensed processing facility.
  • NO - Crock Pots, Steam Tables or Chafing Dishes - 18 qt. roaster ovens are recommended.
  • Chili must remain at a temperature of 140 °F or above for the entire serving duration to prevent bacteria growth. A food thermometer is also recommended to verify and ensure the proper temperature.
  • Your serving location must be located within the City limits of Annandale.
  • All participants are required to display a label that will be provided by the Chamber. This will be provided with your registration and MUST be displayed in a visible location for the duration of the event. See an example here: Chili and Soup Cookoff Final
  • Cost to Participate- $25
  • Deadline: May 9th

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By submitting your registration, you agree to the following:   I certify that the meat products used in my Chili are USDA grade certified and/or have been processed at a commercially licensed meat processing facility.  I have reviewed the Minnesota Department of Health food safety guidelines pertaining to Chili or Soup Cook-off Fundraisers and will comply with suggestions for safe handling, preparation and serving as noted here. Chili and Soup Cookoff Final