Booth/Team

Frequently asked questions

BUSH’S BEANS PROVIDE BEANS FOR ALL TEAMS

Bean order form (Due Feb 7th)

How many gallons of chili does a team need to make?
Each team is asked to make at least 10 gallons of chili per booth. (ex 2 booths 20 gallons)

Where do we make the chili?
Teams start cooking at the expo in the morning. Usually about 6:30 am. A health inspection is made to be sure teams meet Greene County Regulations (see rule books-we walk you through it).

When do we set up?
Friday is set up day. We have a cooks party Friday night that includes a poker tournament and 2 bands.

When doe doors open for general public?
Doors open at 11am until 5pm.

How long do we serve?
The event is open until 5pm. We ask that teams server chili as long as possible.

Do we get passes for our team members?
Each team gets at least 8 cooks passes (more for multiple booths).

What kind of meat can we use?
All items must from USA certified vendors and packing may be inspected (no wild game).

What kind of Awards are presented?
Grand Champion, Best in Show, Fattest Fishbowl, Peoples Choice, Rookie of Year,

What time are awards?
Preliminary Awards are presented about 3pm. Finals are presented about 5pm after the final band.

Each team is given an Aisle/Team ambassador. They will guide you through the process and be point of contact.
Email admin@sertomachilicookoff.com 417-501-5237.

No strollers are allowed. Due to the high capacity of the event, we want to ensure safety for all attendees.

 

 

Where does the Sertoma chili cook-off take place?

Springfield Expo Center
635 E St Louis St.
Springfield, MO 65806