Chili Cook-Off at the Santa Cruz Beach Boardwalk

Chili Cook-Off

Rules & Info

Entry Form




6th Annual Santa Cruz Beach Boardwalk

Chili Cook-Off

Saturday, October 24, 2015

Team Registration - Enter a team now!

Registration Deadline: September 25, 2015

Each team receives:

  • Two All-Day Rides Wristbands
  • Two team t-shirts
  • One complimentary parking pass



Cook-Off Schedule:

Check in and set up cooking areas. NO EARLY CHECK IN.
Meeting for cooks in Beach Amphitheater
Preparation period (No heat- 1 hour)
Santa Cruz Fire Department booth inspections (Must have type 2A10BC fire extinguisher, secured propane tank with no leaks, and no other fire hazards).
Cooking period (3 hours)
Judging times and cups delivered to teams
Public tasting begins
Judging begins- teams deliver chili to Judging Area at requested times
Cook-Off representative collects a second judging sample from Red Con Carne Chili finalists
Deliver People's Choice and Taste Ticket boxes to Judging Area
Winners announced in beach amphitheater


Plaques will be awarded to the winners in each of the following categories:


Best Chili Winners

(1st place winners will be put into a drawing for an additional $500)

  • Best Amateur Red - 1st ($150), 2nd, 3rd
  • Best Amateur Vegetarian Red - 1st ($150), 2nd, 3rd
  • Best Professional Red - 1st ($150), 2nd, 3rd
  • Best Professional Vegetarian Red - 1st ($150), 2nd, 3rd


People's Choice Winners

  • People's Choice Amateur - 1st ($250)
  • People's Choice Professional - 1st ($250)


"Most Tasted" and "Most Original" Winners

  • Most Tasted Amateur - 1st ($250)
  • Most Tasted Professional - 1st ($250)
  • Most Original Team - 1st ($250), 2nd, 3rd


Every Team will be eligible for a special prize drawing of $250!

(Head cook must be present at awards ceremony)


Click here for Competition Rules and Judging Information

Entry Form



  1. Fill out the form below.
  2. Click the submit button once only.
  3. A confirmation email will be sent to the address provided.
  4. If entering two different categories (Red and Vegetarian Red) mark both categories in the Participant Totals section. Participants MAY NOT enter two teams in the same category.
  5. Team entry is not confirmed until full payment is received. Sorry no refunds.
  6. Entries are accepted on a first-come, first-served basis.

Team Information

Team Name
(as it should appear on the event program)
Head Cook's Name

Team Contact

First Name
Last Name
Day of Event Cell Phone
Zip Code

Team T-shirts

Indicate two FREE team t-shirt sizes
(If only one size is checked, two shirts that size will be ordered)


Participant Totals

Amateur - The talented amateur home cook.

Professional - The professional chef who prepares food for others (including restaurants, camps, universities, corporate kitchens, caterers etc.).


If entering two different categories (Red and Vegetarian Red) mark both categories.

Participants MAY NOT enter two teams in the same category.

Amateur Red (Con Carne) Team
x $50.00
Amateur Vegetarian Team
x $50.00
Professional Red (Con Carne) Team
x $75.00
Professional Vegetarian Team
x $75.00
TOTAL (includes tax)

Method of Payment

Payment Method
Check or Money Order: Please make check or money order payable to Santa Cruz Beach Boardwalk.
One payment per registration form. Sorry no refunds.
Credit Card Number
Expiration Date
Cardholder Name
Billing Address

Participant Signature

The information on this form is correct to the best of my knowledge. I have read the Santa Cruz Beach Boardwalk Chili Cook-Off Rules and if my Entry Form is accepted I hereby give the Santa Cruz Seaside Company the right to use photographs taken of me or my team members for reproduction in any medium for purposes of advertising, trade, display, exhibition or editorial use.


Waiver of Liability: In consideration of participation in this event, I hereby indemnify and hold harmless and release the Santa Cruz Seaside Company and its agents and employees from any and all liability for any injury suffered by myself or my minor child arising from or connected with this program, and I assume all risk for any injuries received.


Authorized/Acknowledged by (Type your full name below)

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