Have a crowd-pleasing chili recipe that could win awards?

Love eating chili on cold days?

Public House Brewing Company and St. James Winery are hosting a Chili Cook-Off on Saturday, February 18, 2017. The event will be held at Public House: St. James Taproom in the Mezzanine (551 State Route B St. James, MO 65559).

Event Schedule
11 a.m. | Chili Cook-Off Contestants Arrive

11:30 a.m. | Chili Cook-Off Judging Begins

12 p.m. – 2 p.m. | Free Chili Samples

All Chili Cook-Off contestants will be serving free samples of their homemade chili recipes (while supplies last). Pair them with a Public House beer or a glass of St. James Winery wine for the perfect combination.

12 p.m. – 3 p.m. | Live Music by CUZ

2 p.m. | Chili Cook-Off Awards

Chili Cook-Off winners announced and prizes awarded.
o $100 for first place
o $75 for second place
o $50 for third place

All Day | Special R&D Beer & Bowls of Chili

Try our special R&D beer on tap and order a hot bowl of Public House chili with all the fixings. A match made in heaven on a cold February day.

To Enter the Chili Cook-Off

1. Download the Chili Cook-Off Entry Form.

2. Fill out the form, and attach a copy of your ingredient list to the form (for food allergy purposes only – we will not share this publicly).

3. Bring your form, ingredient list and $25.00 non-refundable entry fee (cash, check or credit card) to any one of our three locations by end of business on Saturday, February 11, 2017.

• Public House Brewing Company: Rolla Brewpub | 600 N Rolla St, Rolla, MO 65401
• Public House Brewing Company: St. James Taproom | 551 State Route B, St. James, MO 65559
• James Winery Tasting Room | 540 State Route B, St. James, MO 65559

Please note: The Chili Cook-Off is limited to the first 20 entries received.

4. Prepare your chili (minimum of 8 quarts) using the ingredient list you submitted with your entry form.

5. Bring your chili to Public House Brewing Company: St. James Taproom Mezzanine on Saturday, February 18 at 11 a.m. You must bring:

• A minimum of 8 quarts of your chili in a working crockpot (must be at serving temperature by 11:30 a.m.)
• A serving spoon (for filling small 2 oz. sample cups)

We will supply an electrical outlet for the crockpot, table space, sampling cups and spoons for samples. Entries must arrive at Public House no later than 11:30 a.m. or they will not be included in the judging.

6. Judging starts at 11:30 a.m. with a panel of three specially selected judges. The chili will be judged based on the following criteria:

• Color – Does the chili look appetizing? Does it look bright and colorful or dull and bland?
• Aroma – Does it smell good? Does the aroma make you want to dig in?
• Consistency – How is the meat-to-sauce ratio? It shouldn’t be runny, mushy or overly thick.
• Taste – How is the flavor? Do the ingredients blend well, or is one too overpowering? Does the first bite make you want another one?
• Aftertaste – Once you swallow, is there a spicy taste (“bite”) that stays on your tongue? Is it pleasant?

7. You will serve samples of your chili to the public from 12 p.m. – 2 p.m in the Public House: St. James Taproom Mezzanine. Note: This is a requirement for all contestants in the contest, no exceptions.

8. Winners of the Chili Cook-Off will be announced at 2 p.m. First place receives $100 cash, second place receives $75 cash, and third place receives $50 cash.

For more details about the event, contact the Events Coordinator Gina Maben at 573-261-3338 or gina.maben@stjameswinery.com.