4-H “Pop-Up” Youth Chili Cook-off • Powered by ICS Chili
Family. Friends. Fun! We are happy you have decided to join us in what will be a fun and educational day for your family, friends and guests. The ICS “Pop-Up” Chili Rig provides everything needed for your Official ICS Sanctioned Chili Cook-off – shelters, tables, chairs, stoves, cookware, cutlery, utensils, meat, spices, vegetables and all of the base ingredients to cook great chili.
Let's Get CookingYouth cooks can be age 10 to 17 and will prepare and cook their chili with adult supervision, but not adult participation. The ICS features four chili categories; Traditional Red Chili, Homestyle Chili, Chili Verde and Veggie Chili. The competition categories offered at your chili cook-off will be determined by your group and the ICS Representative supervising your event.
53 Years of History. Dedicated to The Future.Founded in 1967, the ICS sanctions chili cook-offs throughout the country. In addition, the ICS works in youth and adult communities to bring awareness to food production and safe preparation, healthy nutrition, life sciences, charitable community actions and character building through friendly cooking competitions.
Let ICS Handle The DetailsThe supervising ICS Representative will coordinate all activities at the chili cook-off. The ICS team will set-up and tear-down all cooking stations. Cooks will be asked to participate in the rinsing of cooking equipment and utensils.
Recognition and RewardsThe ICS team will select judges and supervise official scoring. Adult supporters will be asked to participate in judging and scoring. At each chili cook-off, the top 3 cooks in each chili category are recognized with an award. In addition, all youth cooks who participate will be invited to cook in the ICS World Championship Chili Cook-off® Youth Division, which takes place September 7-8 at The District at Prairie Trail in Ankeny, IA.
CHILI COOK-OFF SCHEDULE
Cook Registration 30 Minutes
Cooking Instruction 1 Hour
Station Setup and Food Preparation
Chili Cooking Time3 Hours
Educational Presentation & Activities
Chili Turn-in and Official Judging
90 MinutesServing Chili Samples to Guests
Recognition and Rewards
How The 4-H Youth Cook-offs Work
INGREDIENTS TRADITIONAL RED CHILI
HOMESTYLE CHILI
CHILI VERDE
VEGGIE CHILI
Kind of Meat/ Combination of Meats Any Any or None Any Not Allowed
Color of Chili Peppers/Powders Red Any Green Any
Vegetables Allowed Allowed Allowed Allowed
Beans Not Allowed REQUIRED Allowed Allowed
Other Legumes Not Allowed Allowed Allowed Allowed
Soy Products/ Meat Substitutes Not Allowed Allowed Not Allowed Allowed
Seafood Not Allowed Allowed Not Allowed Not Allowed
Pasta/ Other Fillers Not Allowed Allowed Not Allowed Allowed - If No Meat
or Meat By-productsTypical Color of Final Cooked Chili
Red to Reddish Brown
Any - Including Red, Green, White, Yellow
Green to Yellowish Green
Any - Including Red, Green, White, Yellow
Each cook will be provided with:• Cooking shelter, tables and chairs• Propane stove, all cookware, cutlery and utensils• All meat, vegetables, spices and base ingredients• Selection of recipes and cooking tips• Cooking station: set-up, tear-down, clean-up• Note: All ingredients will be supplied. Outside
ingredients are not allowed.
ICS CHILI CATEGORIES AND INGREDIENTSChili is meat and/or vegetables cooked with chili peppers/powders, various spices and other ingredients.
The ICS features four chili categories to target different tastes, dietary preferences and cooking styles.
The grid below lists the ingredients allowed for each chili category. Your ICS Representative will work with your group to determine the best categories to offer at your chili cook-off.
4-H FUELS
WELLNESS Ingredients Provided for Chili Cook-off
The ICS Chili, Inc. team will provide all cooking utensils and
ingredient supplies needed for this chili cook-off. Below is a list of the
different ingredients provided for your recipes.
If you notice an ingredient item you need that is not on this list,
contact your county extension office or 4-H Healthy Living Specialist,
Laura Liechty ([email protected]) and they will ensure that
ingredient is provided for the day of competition.
Spices
Mild Red Chili Powder
Medium Red Chili Powder
Hot Red Chili Powder
Green Chili Powder
White Pepper
Dried Oregano
Cumin
Garlic Powder
Onion Powder
Salt
Sauce
Iowa State University Extension and Outreach does not discriminate on the basis of age, disability, ethnicity, gender identity, genetic information, marital status, national origin, pregnancy, race, religion, sex, sexual
orientation, socioeconomic status, or status as a U.S. veteran. Direct inquiries to the Diversity Officer, 515-294-1482, [email protected].
Tomato Sauce
Green Enchilada Sauce
Diced Green Chilis
Salsa Verde
Broth (Chicken, Beef, &
Vegetable)
Fresh Ingredients
Diced Tomatoes
Fresh Onion
Fresh Chili
Peppers
Garlic Cloves
Corn
Carrots
Celery
Potatoes
Mushrooms
Cilantro Leaves
Green Tomatillos
Bell Peppers
Bay Leaves
Canned Beans
Chili Beans
Pinto Beans
Kidney Beans
White Beans
Black Beans
Garbanzo Beans
Additional Items
Corn Starch Bottled Hot Sauce Cooking Oil/Lard Sugar
