09/10/2026
***OCTOBER 10, 2026 40TH ANNUAL FALL CHILI COOK OFF!!!***
Please read ALL of the following information as it pertains to new rules and expectations for the day.
We have changed the times of the event to reflect rules of preparing your chili on-site. Guidelines as presented by our local health department will be attached in the comments. We have hosted this 3x now since 2025 and it has been an overall positive change and actually a really fun day!
PARTICIPANTS: Check in for participants begins at 9am and is free. (1 chili entry includes a free t-shirt, a beverage and tasting cup)
The public will enter to begin tasting at 12PM (NOON) and judging begins at 1PM. Please plan to prepare approximately 2-3 gallons of chili to have enough for both tasters and judges. Spaces are first come, first serve. We have added a few gazebos and tables which will be available first come first serve. You are welcome to bring your own pop up tents and tables. It is mandatory that you have a heat source, purchased ingredients from a proper food retailer and that you are prepared to cook ON-SITE. Some electrical outlets will be available for use. Please bring a detailed list of all ingredients used.
Prizes, including cash, will be awarded for 1st, 2nd and 3rd Place and Peoples Choice.
***NO OUTSIDE ALCOHOL***NO PETS***ICE CHESTS MAY BE CHECKED***
HOW TO ENTER: If you plan to enter, please reply to this thread with just the name of the entrant or chili name and we will add you to our expected Participant list. Otherwise, we will see all interested participants about 9am October 10th!
TASTERS: Admission to the side yard with begin at 12PM NOON. $20 per person over 21, $10 ages 8-20, under 8 is free. Cost includes a 6oz tasting cup for unlimited tastings and a 16oz beverage cup good for up to 5 draft beers (soda for under 21 or DD) at the outside bar. Coors Light and Ultra will be on tap. This year there will be an option for additional alcoholic beverages at the outside bar, CASH ONLY! Additional event T-shirts will be available for purchase after all entrants have received one. Limited quantities and sizes available.
***NO OUTSIDE ALCOHOL***NO PETS***ICE CHESTS MAY BE CHECKED***
We have live music lined up for the weekend starting Friday night with Midnight Ride from 6-9pm. Our local friend and musicologist, Bob Cosburn will entertain us through the tasting and judging and Midnight Ride will pick it up for the next few hours after winners are announced.
The Eatery inside the Saloon will be open with a limited menu.
***This is a rain, snow, wind or shine event. We've had it all so watch as the event gets closer and be prepared for any kind of weather.*** Please call the Saloon at (928)632-7053 or post any questions here and we will get them answered as soon as possible. We are looking forward to seeing you all!!! CHEERS TO 40 YEARS!
Chili Cook-Off Guidelines:
1) Chili cook-off vendors / contestants must obtain a special event license from Yavapai County Community Health Services. THE SALOON HAS OBTAINED AN EVENT PERMIT.
2) All foods must be prepared / cooked onsite. If prepared off-site, food must be prepared in a licensed kitchen under health department inspection.
A complete list of participants must be provided along with verification of all food preparation and cooking being done on-site. A list of all food ingredients must be available to the organization and the consumers.
3) All foods must be from an approved source (i.e. food supplier, supermarket etc...). No wild game or home grown.
4) All foods must be prepared / cooked onsite. If prepared off-site, food must be prepared in a licensed kitchen under health department inspection.
5) As a safety guard, all chili should be cooked / heated to at least 165°F. After cooking, chili should be held at least 135°F for service.
6) Potentially hazardous foods (i.e. raw meats, cooked chili, etc…) must be kept cold at or below 41°F before preparation. Adequate ice chest space and ice must be provided.
7) HANDWASH STATIONS WILL BE PROVIDED BY THE SALOON.
😎 A proper utensil washing station must be set up to wash utensils onsite. THE SALOON WILL PROVIDE A WASHING STATION.
9) Food vendors must avoid bare hand contact with ready to eat foods (i.e. use gloves or serving utensils). THE SALOON WILL HAVE FOOD GRADE GLOVES AVAILABLE.
10) Only sample sizes may be given out.
