Join us in Fountain Inn, South Carolina for our 2nd annual "Palmetto State" Chili Cookoff. We are anInternational Chili Society (ICS) sponsored event bringing the best chili cooks from all over the country. Be sure to plan on spending the day with us on May 28, 2016. 90% of the proceeds will be benefitinglocal charities. Be sure to find out how you can volunteer orsponsor the cook off!
The "Palmetto State" Chili Cookoff Things to do
Chili Sampling and judging of over 20 ICS sanctioned chili cooks plus local cooks
Food and sponsor booths
Beer & Wine corral at The Growler Haus (Alcohol not to be taken out of their designated area)
TASTE Taste, above all else is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
CONSISTENCY Chili must have a good ratio between sauce and meat. It should notm be dry, watery, grainy, lumpy, or greasy.
AROMA Chili should smell good. This also indicates what is in store when you taste it.
COLOR Chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green.
BITE Bite or after taste is the heat created by the various type of chili peppers and chili spices.