1. ELIGIBILITY: You must be entered in one of the 2 chili contests or the Best Charro Beans contest to enter the Best Margarita contest.
2. JUDGING: The competition will be judged by a panel of 10 judges. The judging will be completely anonymous – exactly as the CASI chili and the Charro Beans are judged (i.e., we will use 2-part tickets; each cup will have a numbered ticket taped to it, and the contestant will keep the other half of the numbered ticket).  You may pick up your margarita judging cup at the Information Booth.
3. SUPPLIES AND QUANTITY: You only need to make enough margarita to fill your 16 ounce judging cup. You may submit your cup with or without ice – but please know that the judges will be pouring a taste of your marg out of your cup into a small tasting cup that will already have a bit of ice in it.  Margs will be judged solely on taste – not on presentation as we have done in the past.
4. SCHEDULE: After we have received your sign-up sheet, we will advise you by email as to the turn-in time for margaritas. You will deliver your judging cup to the judging tent at the turn-in time.
5. BEVERAGES: YOU ARE ABSOLUTELY FORBIDDEN TO SELL OR GIVE AWAY ANY BEVERAGES OF ANY KIND TO ANYONE OTHER THAN THE OFFICIAL MARGARITA JUDGES AT THE TIME THE JUDGES VISIT AS A GROUP FOR THE JUDGING. ANY CONTESTANT WHO VIOLATES THIS RULE WILL BE DISQUALIFIED. There will be bars on site that will sell water, soft drinks, beer, margaritas and other alcoholic beverages (including tequila and rum by the bottle). All proceeds of the sale of beverages at the on-site bar go directly to our charity, the San Miguel Community Foundation, and it is a primary source of revenue from this event. Have fun and good luck!

CASI Cook-Off Rules – Applicable for the Chili Appreciation Society International Competition ONLY

1. TEAMS: An entry may consist of one “head cook” and other assistant cooks as desired.  However, only the “head cook” and one assistant will gain free entry to the event.  All other assistants must buy an entry ticket.  Entry tickets are $130 pesos (approx. $10.00 USD) if purchased in advance.  Tickets on the day of the event are $150 pesos (or approximately $12.00).
2. CONDUCT:  The “head cook” is responsible for the conduct of the participants and guest in his/her area and also for keeping the area neat and clean.  You should bring your own trash bags so that you can clean your area completely when you leave.  Leave it cleaner than ya’ found it!
3. BEVERAGES:  YOU ARE ABSOLUTELY FORBIDDEN TO BRING ALCOHOLIC BEVERAGES ONTO THE PREMISES, OR TO SELL OR GIVE AWAY ANY BEVERAGES OF ANY KIND.  ANY CONTESTANT WHO VIOLATES THIS RULE WILL BE DISQUALIFIED.  There will be  bars on site that will sell water, soft drinks, beer, margaritas, and other alcoholic beverages (including tequila or rum by the bottle).  All proceeds of the sale of beverages at the on-site bar go directly to our charity, the San Miguel Community Foundation, and it is a primary source of revenue from this event.
4. SUPPLIES:  We will provide each team signed up before January 15, 2012 with 10 lbs. ground meat (kilo equivilant), 1 propane burner, a propane bottle, a tent (possibly to share), a table and 2 chairs.  (If supplies are not depleted, you may get these items even after January 15 – but it’s first come, first serve.) You must bring all other needed equipment and supplies.  No open or wood fires – no holes or dug pits will be permitted.  If you bring your own propane cook-stove, you should bring an adapter as propane bottles here are large.
5. SCHEDULE:  Entrants may arrive at the site as early as 7:00 a.m.  Your set-up must be complete by 11:00 a.m.  There will be a cooks’ meeting at 9:30 A.M. TURN-IN TIME FOR JUDGING IS AT 12:30 P.M.  Gates are open to the public beginning at 1 P.M.  Winners will be announced between 4:30 and 5:00.
6. COOKING:
   • All chili must be cooked at the site the day of the cook-off from scratch.  “Scratch” is defined as starting with raw meat (no marinating is allowed).  Regular commercial chili powder is permissible, but complete commercial chili mixes (“just add meat” mixes that contain pre-measured spices) are not permitted.  Your chili may not have beans, macaroni, rice, hominy or other similar items.  All chili must be made with chili grind.
   • All chili must be prepared out in the open.  No cooking inside motor homes, etc.
   • Each “head cook” is responsible for cooking one pot of chili and turning in one judging cup from that pot.  The “head cook” must prepare the chili that he/she intends to be judged.  No more than one judging sample may be taken from any one pot.  Cooks are required to cook chili in as sanitary manner as possible.
   • Chili cooks must sign their secret number slips in ink with their first and last names at the time the cups are issued.  Winners will not be eligible if their secret numbers are unsigned when presented.  Cooks must present their signed secret numbers to win.
   • Each “head cook” is responsible for his or her judging cup.  Cooks must not remove or tamper with the numbers on the outside of the cups.  Any marked or altered cup must be replaced prior to turn-in or it will be disqualified.
   • Cups must be filled within ¾ to 1 inch of the top of the cup.
   • At the discretion of the head judge or CASI referee, chili cooks may be required to remove the lids from their chili cups and taste their chili when turning it in for judging.  If a contestant refuses, his or her chili will be disqualified.
7. JUDGING CUPS & TURN-IN:
8. PYROTECHNICS:  No chili contestant may discharge firearms or use any pyrotechnics or explosives.  Please note that it is illegal to possess a firearm in Mexico.
9. CASI RULES & PENALTIES: All CASI rules in force on the date of the cook-off will be strictly adhered to and points to Terlingua International Chili Championship awarded accordingly.  All of the above rules and conditions are subject to inspection by the judging committee, superintendents, and/or CASI’s regional referee.  Failure to comply may result in disqualification.  Anyone disqualified will be immediately notified.
10.  AWARDS:  The top 10 places will be awarded for chili and top 3 places for showmanship.

1. TEAMS: An entry may consist of one “head cook” and other assistant cooks as desired.  However, only the “head cook” and one assistant will gain free entry to the event.  All other assistants must buy an entry ticket.  The “head cook” and one designated assistant will receive a cooks’ badge in order to allow us to strictly enforce this rule.  If purchased prior to the event, entry tickets are 130 pesos for all members of your team other than the “head cook” and one designated assistant (tickets are 150 pesos if purchased the day of the event).
2. TENTS:  Each team will be assigned 1 tent (possibly to share with another team), one table and 2 chairs. We will provide each team with 1 propane burner to warm your food (or 2 if you are entering both the chili and the charro beans contests).  You must bring all other needed equipment and supplies.  No open or wood fires – no holes or dug pits will be permitted.
3. COOKING:  You do NOT have to cook your food at the site.  You may cook it at home before the cook-off and simply warm it at the site.  There are no rules regarding ingredients – just make your best beans!  You ARE required to prepare at least 6 liters of beans, in order to allow attendees a taste.  We will provide tasting cups and spoons for the public.
4. SCHEDULE:  You may arrive at the site as early as 7:30 a.m.  Volunteers will be present to show you where your tent is located and to help you carry your things to your tent.  Your set-up must be complete by noon.  There will be a cooks’ meeting at noon.  At the meeting, you will receive a styrofoam container and a secret number.  The judging will be anonymous, based on your secret number.  You are required to fill your styrofoam container and take it to the designated judging spot promptly at 1:00 P.M. The gates will open to the public beginning at 1:00 p.m.  Winners will be announced between 4:30 and 5:00.  At 5:30, you may close your booth and begin to remove your belongings.  There will be volunteers present to help you carry your things to your vehicle.
5. DECORATIONS/BEST BOOTH CONTEST:  You can be as creative as you like with decorating your tent.  Signs, tables, chairs, balloons – whatever decorations you want.  By entering either the Best Charro Beans or the chili contest, you will be automatically entered in the Best Booth contest – there is no entry fee and no need to sign up.  Anonymous judges will be inspecting all the booths to choose the winner.  The winner will be announced between 4:30 and 5:00.
6. BEVERAGES:  YOU ARE ABSOLUTELY FORBIDDEN TO BRING ALCOHOLIC BEVERAGES OF ANY KIND ONTO THE PREMISES, OR TO SELL OR GIVE AWAY ANY BEVERAGES OF ANY KIND.  ANY CONTESTANT WHO VIOLATES THIS RULE WILL BE DISQUALIFIED.  There will be a bar on site that will sell water, soft drinks, beer, margaritas and other alcoholic beverages (including tequila and rum by the bottle).  All proceeds of the sale of beverages at the on-site bar go directly to the San Miguel Community Foundation, and it is a primary source of revenue from this event.
7. PARKING:  If you arrive early enough, you may park in the hotel parking lot.  The hotel will only allow us to use ½ of the parking lot, reserving the other half for hotel guests.  If you do not arrive early enough to park in the lot, you may still drive into the lot to unload your things, and then remove your vehicle to find street parking.
8. CONDUCT:  The “head cook” is responsible for the conduct of the participants and guests in his/her area and also for keeping the area neat and clean.  You should bring your own trash bags so that you can clean your area completely when you leave.  Leave it cleaner than ya’ found it!