Join TWRC Wildlife Center’s Virtual Chili Cook-Off!

With the current pandemic and new health guidelines, we have decided to host our Chili Cook-Off virtually with a livestream straight from the Wildlife Center! Contestants can enter their best chili recipe into the contest for a chance to win. Patrons can take part in the activities and support our organization by purchasing a patron entry ticket which includes a souvenir glass, two door prize tickets, and copy of our digital Chili Cook-Off Cook Book!

Congratulations to our Chili Winners!

1st Place - Bob Meek

2nd Place and Staff Choice - Stacy Vickers

3rd Place - Michelle Bennick and Faith Williams

Congratulations to our Raffle and Door Prize Winners!

Stacy Vickers, Alice Pillsbury, Karen Hellstern, Julie Rubenstahl, Kelly Vasquez, Kate Brusegaard, Gary Poon, Roslyn Even, Marilyn Culpepper, Polly Goodner, Katherine Summerlin, Cindy Hall, Pam Allen, Karen Jones, Sheryl Norman, Lee Ann Lawrence, Victoria Hepburn, Belinda Fernandez, Cristobal Henao, and Kristi Theis!

Prizes for Top 3 Chilies

1^st Place - $200 Gift Card
2^nd Place - $100 Gift Card
3^rd Place – $75 Gift Card

Live Stream from TWRC

Meet our Animal Ambassadors
Texas Snakes Demonstration
Door Prizes
Lots of Raffle Items
Meet the Judges
...and more!

Contestant Entry $25

(includes entry fee, 1 souvenir wine glass, 2 door prize tickets, copy of Chili Cook-Off Cookbook!)

Patron Ticket $10

(includes 1 souvenir wine glass, 2 door prize tickets, and copy of Chili Cook-Off Cookbook!)

Souvenir Glass $10

(Additional glasses may be purchased separately. Choose between a Chili Cook-Off souvenir wine glass or a TWRC coffee mug)

*Products can be shipped directly to your home for an additional $5

Raffle Tickets $5
Popular raffle items include:

Wine Time Basket
Kendra Scott Jewelry Set
Free Car Care for One Year
"Shop 'til You Drop" Package
Private Wine Tasting Class
Penguin Encounter at Moody Gardens

... and more!

THE DETAILS

Prizes will be given to first, second, and third place chili's as determined by official judges
Competition Chili will be blind judged on the following five criteria: AROMA, CONSISTENCY, COLOR, TASTE, AFTERTASTE
All Chili must be prepared and cooked off site.
Participants will be asked to drop off no less than 24 ounces or 3 cups, of their chili to be sampled by the judges.
All chilies must be submitted the day of the event, March 27th, between 2:00 PM and 3:00 PM
All chilies must be submitted in a microwaveable food-safe container with an airtight lid.
All Chili ingredients must be printed and turned in with your chili entry.
Participants must prepare all foods in accordance with health and safety standards and must cook all items to proper temperatures.
All food - whether stored, resting or cooking - must always be maintained at food-safe temperatures. Food handling, preparation and serving must comply with all local and state guidelines, policies, and rules.

RECIPE RELEASE

TWRC Wildlife Center asks that the contestant be willing to release their chili recipe for a digital chili cook-off cookbook, which will be released after the contest. If the contestant does not wish to include their competition chili recipe, TWRC asks that they submit a recipe for another dish to be included in the cookbook to be part of the fundraising activities.

MEDIA CONSENT

By filling out the registration form, the participant gives consent that the ORGANIZER, TWRC Wildlife Center, can process the data provided within the framework of the event and allow photographs to be made during the event. This includes all handling needed for the applicant’s participation at the event, advertising, promotion and for publishing event photographs in print and electronic media.

CANCELLATION POLICY

All entry fees are non-refundable. In the event the Chili Cook Off is cancelled, TWRC will not refund entry fees. Your entry fee will be considered a charitable donation.