Chili Cook-Off & Dessert Contest

For the First Time in Forever, Chili & SOUP at the 2026 Neewollah Chili Cook Off. Teams will be competing to cook up their best chili or soup and walk away with bragging rights and $$. No Entry Fee. No Meat Provided.

Saturday, October 24th, at the Riverside Park Oval

Please call Grant Webster (620-330-7467), Entries due by Monday, October 19th.

2026 Neewollah Chili Cook Off Rules Saturday, October 24th- Riverside Park Oval

GENERAL EVENT INFORMATION
There will be a MAXIMUM number of 30 Chili Cook Off/Soup teams. Booth space is approximately 12' x12'. After checking in with the chairs, teams may set up their booths either on Friday, October 23rd between 5:30-7:00 p.m., or on Saturday, October 24th between 5:30-7:00 a.m.
Head Cooks must meet with the Cook Off Chairs at 9:00 a.m. at the Check in tent. Each team will receive the following:
---Sampling cups for public
All awards will be determine by Peoples Choice. Each taster will have 2 tickets. One for Chili and One for Soup.
---An official container to collect People's Choice vote tickets.

No beer or alcoholic beverages will be permitted at Riverside Park Oval. Any team or any of its members violating this rule will be disqualified. People sampling chili/soup have a stamped hand. Sampling can NOT start before 11:00am, any team serving before this time will be automatically disqualified. Display official container in a prominent place.

GENERAL COOKING INFORMATION
The Neewollah Chili/Soup Cook Off is not affiliated with nor sanctioned by the International Chili Society or the Chili Appreciation Society International. Their rules do not apply to this event. Teams may begin cooking, if check in has been completed, at 6:00 a.m. Saturday. All chili/soup must be cooked on site, in designated booth location. Vegetable and meat prep/chopping may be done prior to event. Additives that require long cooking, such as hominy, rice, and dry beans may be cooked prior to the event. Teams may have condiments or toppings available for the public sampling. Please ensure you provide means for safe food handling by the public for their condiments. Each chili team is required to cook a minimum of 5 gallons of chili/soup. Every team member MUST keep a clean and sanitary work area. Please bring water and sanitizers to ensure safe food handling. Every team must furnish their own cookware, utensils, paper towels, tables, canopy and cooking sources.
Acceptable cooking sources include:
--Traditional propane/Coleman camp stove. --BBQ grill (propane or charcoal). --No open camp fires are allowed.

Electrical outlets are available, but limited. Please try to use as many non-electrical sources as possible. An electrician will be onsite to help with problems and check for appropriate electrical usage. Each team must provide their own outdoor rated 12 gauge extension cords. No multi-outlet electric cords or strips are permitted. Chili must be kept at a serving temperature of 140 degrees. When chili/soup is not being served, containers must be kept covered. Chili/Soup must be labeled indicating "heat" level!!! The suggested chili/soup serving size to the public will be approximately 2 ounces to ensure all samplers will be served.

IMPORTANT!! Please have all equipment, trailers, and trucks set up at the Oval before 7 AM! Copy/Keep this Entry Form with you at arrival in case it needs to be shown to Independence PD. Independence PD will start setting up Barricades at 7 AM, and you will not have full access for entry after this time.