Rules for the Mission Chili Contest!

Those who wish to compete must sign up online through email on the website 4mfest.com homepage, in the contact us section. Event space is limited to only 8 competitors so sign up now. Competitors will then receive emails regarding the competition. Give your name and competitor name you wish to use and email address. Contestants must be 18 yrs. old or older.

Chili may be created off site and brought to the competition. When doing so it must be created according to safe serve practices and Virginia health department codes. Including during transport to the event. Serving gloves for hands will also be necessary when serving. (gloves not provided by 4 Mfest.)

If contestants so desire they may prep in our on site kitchen. The kitchen will open at 2pm May 9th at the event. Chili should be ready to serve by 5pm. Only 2 electric stoves are available so any possible pre-preparation is recommended. 

All chili is to be served out of a crockpot or equivalent warming apparatus to be provided by the contestant. All warming equipment will be required to maintain a proper warming temperature capacity throughout the duration of the 2 hour competition or competitors face disqualification. Bring your own extension cord 50 ft. or less.

Contestants will have a 2 foot by 3 foot table space indoors to setup their station. Any decor must be appropriate for public display. Promotional logos and business cards are acceptable but only if they are confined to your space. Contestants may also offer enticements such as chili toppings, cornbread, or crackers, provided they meet Va. health dept. standards.

Be prepared verbally and with signage to label your chili and man the station continuously throughout the competition or until the chili is all depleted. 2 or more people working in shifts is acceptable if one person is unable to man the chili station continuously. Competitors will serve their chili in sample containers provided by 4mfest to maintain equality. Signs should; have the competitors name, list ingredients, if it’s hot or mild , no meat or meat and kind of meat. Also be prepared to answer questions about ingredients regarding food allergies from those sampling your chili.