Snowdown Chili Cook-off insiders dish what goes on behind the scenes

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Snowdown Chili Cook-off insiders dish what goes on behind the scenes

Snowdown 2018 Chili Cook-Off contestant Jenni Gross stirs her Durango Cowgal red chili and pork green chili at the La Plata County Fairgrounds.

Snowdown Chili Cook-off insiders dish what goes on behind the scenes

Snowdown 2018 Chili Cook-Off contestant Jenni Gross stirs her Durango Cowgal red chili and pork green chili at the La Plata County Fairgrounds.
To participate

Preparation and table setup is at 7 a.m. Saturday at the Fairgrounds Exhibit Hall. Questions and an enrollment form are available from Greg Yucha, (970) 382-0788 or greg.yucha@gmail.com.
Contestants must make 3 to 5 gallons of chili on site, providing their own heat source (electric or propane tanks no larger than 12 pounds if cooking indoors, 20 pounds if outdoors, and extension cord if necessary). No more than one green and one red may be entered for judging.
Salsa and Bloody Mary contest rules are also available from event coordinator Greg Yucha.

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