Contest Guidelines
Official Rules
Everything restaurants need to know before competing.
Important: Final food safety, serving, and permit instructions should be confirmed with the event organizers before the public launch.
Eligibility
- Juneau Chili Fest competitors must be restaurants or approved commercial food operators.
- Homemade chili entries are not permitted.
- Each competitor must register with the organizers before the posted deadline.
- Competitors must comply with applicable food safety, sanitation, and event setup requirements.
Chili Quantity
- Each competitor should bring 5 gallons of chili for attendee service.
- From that total, competitors should set aside 1 gallon for judging.
- Competitors are responsible for safely holding and serving their chili during the event.
Condiments & Presentation
- Competitors provide their own condiments, toppings, and accompaniments.
- The goal is for each restaurant to present its chili the way it wants the public and judges to experience it.
- Common allergens and heat level should be labeled where possible.
Awards
- Best Overall — judged favorite across flavor, aroma, appearance, texture, and balance.
- Hottest / Most Flavorful — best heat-forward chili that still tastes great.
- People’s Choice — selected by attendees.
Safety & Conduct
All participants are expected to follow organizer directions, keep the serving area clean, respect other teams, and help make this a family-friendly community event.