1. Don’t be a “late bloomer” — Your official chili cook-off registration form must be in by September 26, 2025. On-site registrations will be left out in the cold. Space is limited, so register early before it gets too hot to handle.

2. What’s chili? Glad you asked! For our purposes, chili is any meat (or combo of meats) cooked with chili peppers, spices, and other tasty ingredients. (Veggie versions welcome — we’re not heartless, just heat-loving.)

3. Start from scratch, not from a can — Chili must be homemade and brought ready-to-serve the day of the event. Make about 5 gallons, so no one leaves with a bowl full of disappointment.

4. Keep it hot, keep it safe — Your chili container must be an electric roaster or another appliance that can keep it at 140°F or hotter. The Chili Head can check temps anytime, so no “lukewarm” surprises.

5. Ready, set, serve! — Setup starts at 11:00 am. You must serve your own chili and be ready by noon sharp. Late chili is no chili at all.

6. We’ve got the extras covered — ladles, bowls, spoons, crackers — all provided by MainStreet Edgerton. You bring the magic, we’ll bring the accessories.

7. Allergies are no joke — Have a full ingredient list (brand names included) ready for the cautious crowd. If your chili is fiery, please display a “Proceed at Your Own Risk” sign.

8. Taste your own medicine — Contestants must be willing to eat their own chili. If you wouldn’t, why should anyone else?

9. Clean up like a pro — You’re responsible for keeping your area tidy, and for removing all items at day’s end. No chili left behind.

10. Never abandon your post (or your pot) — Chili must never be left unattended — it’s a matter of safety, sanitation, and stewardship.

11. Number up — The Chili Head will assign you a contestant number to display proudly in your booth.

12. The people’s choice — Each visitor gets a ticket to vote for their favorite chili. Votes will be counted at 2:00 pm, and the winner will be announced shortly after. Fame, glory, and bragging rights await!