Thank you for entering Roosevelt School’s 23rd Annual Chili Cook-Off being held on Sunday, October 13! We are excited to taste your chili and appreciate your support of Roosevelt School.

Our goal is to create a festive environment for our contestants and guests, while meeting the County Health Department’s strict procedures and safety requirements. Please help us with this goal by following these guidelines.


Here’s a checklist of items you need to bring on the big day:

  • 6  gallons of your chili (pre-cooked). The Health Dept. requires that the chili be cooled uncovered in shallow containers for at least 6 hours. Once cooled to 45° Fahrenheit, transfer to several Ziploc bags and transport it to the event in an ice chest.
  • Camp stove & propane*
  • Cooking utensils
  • 2-4 quart pot
  • Ice chest for transporting chili to event. Surround the containers with ice in your cooler
  • Decorations and condiments: All condiments, including chips, must be covered when not being served, so please bring lids or plastic wrap for containers.

*If you are unable to provide a stove and/or propane, please call or e-mail and we will provide one for you.

We’ll take care of the rest, including tasting cups, napkins, spoons, gloves, thermometer, additional ice, and two aprons.


We’re all about service with a smile at Chili Cook-Off ☺. By following these guidelines, we’ll keep the Health Department and our guests happy!

    • Your serving area will be designated by a customized contestant sign overhead. You are welcome to decorate this small area as you wish, but we ask that you refrain from handing out promotional material such as flyers, buttons, water bottles, etc.
    • Chili must be heated and served at a temperature of at least 140° Fahrenheit.
    • Chili condiments/garnishes (chips, cheese, etc.) must be covered using lids or plastic wrap.
    • Perishable condiments like sour cream and cheese must be placed on ice. We will provide 12″ x 6″ trays for this purpose.
    • Please
    • make sure any perishable food condiment dishes will fit. (see photo below)
  • The County Health Department requires that you serve the chili and garnishes, and hand the guest a tasting spoon. Spoons must be in containers facedown. We provide cups, spoon containers, spoons and napkins.
  • The Health Department also requires that all shoulder length hair (or longer) be tied back.
  • Guests will present a punch card. Each chili taste costs one punch. Please mark the cards with the Sharpie pen that we provide.
  • All Roosevelt students and other children under age 11 are not allowed in the Chili tent (or other food serving areas). Please let your kid(s) know about this rule, and ask that they talk to you from outside the tent.


We’ll be under the chili tent to help in any way. But if you have any questions before the event, please feel free to contact either:

Molly St. Clair

(415) 786-7421

Rohini Luthra

(617) 821-0207

Thanks again for your support!


Here’s what you can expect during the day. It may seem like a lot, but time flies under the chili tent!

10:45 a.m.

Contestant briefing.

10:50-11:00 a.m.

Begin reheating small portions of chili in 2-4 quart pot.

11:00 a.m.-4:00 p.m.

Chili tasting by public; please be willing to taste your own chili if asked. Be sure to save enough chili for judging at 1PM!

12:45 p.m.

Official judge arrival (please note that some judges will arrive early).

1:00 p.m.

Prepare chili samples for the six judges. The judges will taste chili in two rounds. At approximately 1 pm, we will collect samples from half the contestants (determined at random). A short time later we will ask the remaining contestants to prepare their six tasting cups.

1:15 p.m.

Judges begin chili tasting.

3:30 p.m.

Winners announced.


To be announced by Oct 1


Judges will cast their votes for 1st, 2nd and 3rd Place, as well as for Most Original Chili Name, Best Presentation and Spiciest Chili. The community will cast their votes for the People’s Choice Award.

Important Food Safety Reminders

  • Prepared chili must be cooled uncovered for at least 6 hours to a temperature of 45° F, and transported in an ice chest
  • Chili must be reheated to at least 140° F before serving
  • All condiments must be covered with lids or plastic wrap
  • Perishable condiments like cheese and sour cream will be stored on ice