WOODLAWN  SAILING  CLUB

SAN ANTONIO,  TEXAS

Last Updated July 01, 2008
You are guest number Hit Counter    to visit this page.
 Click here to report problems or give suggestions concerning this web site.

Notice Of Race

 Sailing Instructions Frequency-Skippers Registration Form
Maps & Directions Host Hotel T-Shirt Design Raffle Prizes
Local Attractions Trophies The Alamo Classic Perpetual Plaque
Vic Tuning Guide Sponsors Woodlawn's Victoria R/C Sailing Page
The Hacker Forum Food List Chili Cook-Off Pirate Cam
Alamo Classic Blog Practice Day Reports Region 5 Championship Reports  Alamo Classic III Reports

The Saturday Night Chili Cook-Off
You Won't Go Home Hungry!!!!

The tremendous success of the Saturday Night Chili Cook-Off during the Inaugural Alamo Classic has prompted us to continue it as an Alamo Classic tradition!  This year we've asked for volunteers from different clubs to bring their best home recipes and compete for the Chili Bowl Award.  To volunteer please contact egregory@satx.rr.com.  Competitors should bring in everything already prepared and then reheated lake side using crock pots.  One full pot per competitor should more than met our needs.   Our electrician and technical ground crew will make sure that adequate electricity and counter space is made available to all our Chili competitors. We will not have adequate space in our two refrigerators to accommodate your ingredients (the beer and soda take priority) therefore you will need your own ice chest and ice.  The Woodlawn Sailing Club will provide bowls, napkins and utensils.

  Volunteers Chili Name Clubs Represented
1 T.B.D. Les Lac Chili Les Lac Yacht Club
2 Christina Monterrey Chili Woodlawn Sailing Club
3 Mark Cooper Donkey Chasing Chili Clearpoint Model Yacht Club
4 Don Keeney Austin Sailing Chili Austin Model Yacht Club
5 Lea Gregory Pirate Chili Woodlawn Sailing Club
6 CJ Brustowicz Gator Road Kill Chili Team Katrina

There are a few general characteristics of chili that each chili judge must evaluate.  Here are some of the more important:

TASTE: above all else this 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 not be dry, watery, grainy, lumpy, or greasy.

AROMA: Chili should smell good. This also indicates what is in store when you taste it.

APPEARANCE: 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.

Judging Characteristics
Best Taste - 2pt. Best Appearance - 1 pt.
Best Bite - 1pt. Best Aroma - 1pt.
Best Consistency - 1pt. Subjective Best Overall - 2pt.
The Chili Earning The Highest Score Will Win The Alamo Classic Chili Cook-Off


Past Chili Cook-Off Photos

 

 
 Return To Top

 

logo.gif (3441 bytes)

The Woodlawn Sailing Club
Telephone: (210)-614-2856
e-mail: Ray Seta, Commodore

Copyright © 2007, The Woodlawn Sailing Club