• James Madison FFA Chili Cook-Off: A Sizzling Tradition

  • The James Madison FFA Chili Cook-Off is a hallmark event that spices up our annual calendar, combining the warmth of community spirit with the heat of competition. This sizzling occasion is not just about cooking; it's a celebration of culinary skill, creativity, and camaraderie among students, parents, and guardians alike. Set in the vibrant AMP Commons, the cook-off coincides with the monthly James Madison FFA Booster Club meeting, making it a perfect blend of flavor and fellowship.

    Cook, Compete, and Celebrate

    • When: The Chili Cook-Off takes place annually, providing a deliciously competitive twist to our FFA Booster Club meetings. Keep an eye on our schedule for the specific date each year.
    • Where: AMP Commons, transforming our central gathering space into a battleground of taste and aroma.
    • Time: The event kicks off at 6:00pm, with contestants welcomed to check in and set up from 4:30pm to ensure their chili is ready to impress by the time judging commences.

    Divisions and Participation

    Open to current members of the James Madison FFA and their parents/guardians, the cook-off features both adult and student divisions. This inclusive setup encourages a broad spectrum of participants to showcase their best chili recipes, vying for the coveted title of "Chili Cook-Off Champion."

    Crafting the Perfect Chili

    Participants are invited to unleash their culinary creativity, with the flexibility to use any meat or combination thereof, alongside a variety of spices, seasonings, and fillers like beans, pasta, or rice. The commitment to prepare at least 2 gallons of chili not only facilitates the judging process but also ensures there's plenty to go around, fostering a sense of community through shared meals.

    Guidelines for a Smooth Competition

    From providing your cooking essentials to maintaining food safety standards, participants are guided by a set of rules designed to ensure a fair, enjoyable, and safe event for everyone. The cook-off emphasizes not just the taste but also the presentation, aroma, texture, and after-taste, with judges scoring each entry to determine the ultimate chili maestro.

    A Feast for All

    Following the heated competition, winners are celebrated during the Booster Club meeting, adding a memorable climax to an evening filled with flavor and fun. The FFA Booster Club ensures everyone can enjoy the culinary creations by supplying all necessary serving ware, complemented by additional food items to complete the feast.

    Join the Tradition

    Whether you're a seasoned chili connoisseur or a newcomer eager to stir the pot, the James Madison FFA Chili Cook-Off invites you to be part of a tradition that celebrates the best of food, family, and FFA spirit. Bring your best recipe, your competitive spirit, and your appetite for a night of delicious competition and community connection.

  • Contestants may check-in and set up their chili cook-off entries from 4:30pm to 5:30pm on Tuesday, February 6th. Chili must be ready for judging and serving by 6:00pm.

    Chili Cook-Off Rules:

    1. The Chili Cook-Off is open to current year members of the James Madison FFA and their parents/guardians. There will be two divisions of the Chili Cook-Off: 1) Adults;  2) Students. Contestants may be an individual or a team. There is no entry fee for the Chili Cook-Off.
    2. Chili may be prepared with any kind of meat or combination of meats. Various spices and seasonings are allowed. The chili may include beans, pasta, rice or other filler ingredients.
    3. Each contestant should prepare a minimum of 2 gallons of chili for judging and serving to those in attendance. Contestants may make more than 2 gallons of chili for the event to serve attendees and that would be appreciated.
    4. Contestants must provide their own ingredients, cooking ware, utensils, and extension cord and power strip (if needed for electric cooking ware).
    5. Contestants must keep their chili at a serving temperature of at least 140 degrees F and keep the chili covered when not serving. Contestants must keep a clean and sanitary display area.
    6. Recipes are not required, but contestants may display their recipe as part of their chili presentation.
    7. Contestants may be asked to taste their own chili prior to judging and serving. If contestants refuse to taste their chili, the entry will be removed from the Chili Cook-Off.
    8. Each contestant will be assigned a number by the head scorekeeper and sampling cups will be provided to fill with chili for judging. Samples must be turned in by 6:00pm to the head scorekeeper.
    9. Chili will be evaluated on the following criteria: 1) presentation; 2) aroma; 3) texture; 4) taste; and 5) after-taste. Scoring will be on a scale of 0 - 10 for each criteria for a maximum of 50 points. Judges' scores will be totaled and the chili with the most points will be determined the winner.
    10. Winners will be announced during the James Madison FFA Booster Club meeting that follows the Chili Cook-Off judging and serving.
    11. The James Madison FFA Booster Club will provide sampling cups, bowls, eating utensils and other complementary food items for the serving of those in attendance.

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