Registration Packet for 2026 Blythewood Chili Cookoff Saturday, September 2026Doko Station11 Samuel Bookhart Lane, Blythewood SC Deadline to enter: Saturday August 15, 2026DAY OF THE EVENTSaturday, September 12, 2026 Stand Set-up: beginning at 7:00 AM Check-in: 7:00-11:00 AM A map of cook’s locations will be provided before cookoff, please drop off supplies and equipment as quickly as possible to allow for the other cooks to do the same. Cooks briefing at 11:30 at Doko station porch. Chili Preparation: Immediately following set-up Gates Open / Music begins 12:00 noon Judging Samples Due: 2:00 PM Awards Ceremony: 5:00 PM
Chili Cookoff Competition Rules General
1. Teams are responsible for supplying all ingredients, cooking devices, necessary tables, coolers, and all other related items. Volunteers will supply sample cups, spoons, and napkins.
2. Four individuals per team will be admitted for free. All additional team members must purchase an admission ticket for entrance. The free admission wristbands will be distributed to the teams during the check-in on the morning of the event.
3. While teams are encouraged to market their company or organization, you may not offer any items or services for sale. Promotional items may be given away – coupons, brochures, printed promo items, etc.
4. Absolutely no alcohol will be allowed to be given to the public in any form!
Set up / Teardown
1. Each team will be allocated a space 12’ wide in the Doko Station yard. All spaces are approximately 12’ deep. Reminder that this is a rain or shine event.
2. A source for hot and cold running water is available in Doko Station(bring a shallow container to use)
3. Cook teams are discouraged from placing any items/displays that could prohibit walking traffic from moving easily through the concourse. No audible devices will be allowed, since we have awesome music!
4. Stands can be set up beginning at 8:00 a.m. on the day of the event.
5. Vehicles may be parked in the set-up area during unloading. All vehicles must be parked in the designated area after unloading and before 11:00am.
6. Teams are expected to tear down their stands and remove all debris from their area within a reasonable amount of time following the awards ceremony.
Chili Preparation
1. The Chili Cookoff will recognize chili recipes as any soup-like or stew-like food. Chili may or may not contain meat. Chili may or may not contain beans. Chili may be red, white, or any other color. We are entertaining two chili classifications: “Traditional” (tomato-based, spices, beef & veggies with or without beans) and “Non-Traditional” (Vegetarian, Chicken, venison,..anything goes!!! As long as chili ingredients are available to the public if questioned)
2. Only one recipe (per classification) will be judged per team. Teams can make additional recipes for public sampling.
3. The preparation period will begin immediately following set-up the morning of the Chili Cookoff (approximately 9:00 a.m.). All teams must have a representative check-in with a volunteer to find your exact space. Spectator sampling will begin promptly at 12:00 noon. 16 oz samples for judging will be collected at 2:00pm.
4. Teams are asked to prepare at least 5 gallons of chili. There is no maximum quantity each Team or Individual may prepare but history has shown that teams with enough chili to last the event, finished best in “People’s Choice” award. If preparing chili for both classifications teams only need to provide enough chili for sampling of just one of their chilis and could prepare a small batch of their other chili just for judging. Cook teams are encouraged to prepare their chilis in advance and reheat the day of the cookoff to lessen the preparation time at the event.
5. This is an All-You-Can-Eat event – guests are entitled to sample an unlimited number of chili recipes. We recommend distributing sample cups that are only half-full. Please do not fill the entire sample cup with chili! This should help your samples last longer and reduce waste. If they like your chili, they can keep coming back for more.
Judging / Awards
1. Chili will be judged by the following criteria: Aroma, Appearance (Color), Consistency, Taste and Aftertaste. The winning chili must rate well in each of these criteria. All criteria will be weighed equally and the team with the highest overall score will win the top honors. There will be trophies for the top Traditional chilis and for Non-Traditional chilis. To ensure confidentiality and impartiality during the judging process, each team will be assigned a team number and will be given an official sample judging cup with their number on it. Cup numbers and sample collections will be controlled by the Chili Cookoff Committee. It is a violation of these rules for a team member to tell anyone other than their teammates the number they have been assigned.
2. The People’s Choice Trophy will be awarded by a count of how many People’s Choice tokens are received by each team.
3. Team theme, visual display, and showmanship will be evaluated in determining the STAND prize winner. We encourage each team to maximize their judging points as well as market their company products and/or services. Teams will only be judged on presentation within their assigned areas. A trophy will be awarded for Showmanship.
4. The decisions of the judges are final. All entrants participate at their own risk. Doko Station, and the Cookoff Committee are not liable for losses or damages resulting from team participation in this event. The Cookoff Committee reserves the right to change or modify these rules at any time. Any changes will be communicated to all entrants. The Cookoff Committee also reserves the right to disqualify any team for violation of these rules.
Registration Details
Registration Deposit: $20.00 Make check payable to Doko Station Pub & Eatery or send via cashapp or venmo below.
*Note: Your deposit will hold a space for you at our event. This money will be forwarded to the charities as part of their overall donation (including gate admission). Any team that registers and fails to attend the event will lose their deposit and it will go toward the cookoff charity proceeds. The Chili Cookoff Committee is very excited about this 2026 Chili Cookoff, and we are looking forward to a HOT and SPICY day with great chili sampling, tremendous music provided by Freeway Music, and even greater financial contributions to a worthy non-profit organizations. Admission Each Chili team will receive four (4) free admission wristbands. Free team wristbands will be distributed during check-in on the day of the event. Your team is responsible for getting them to your members. They must be worn during the event. Additional admission wristbands may be purchased at the admission gate or from the Team Liaison. Every person inside the gates must wear a wristband as proof of admission. The color of the band will also indicate if the wearer’s age is of the legal limit to purchase and/or consume alcohol. Serving Supplies
Cook teams will be supplied with taster cups, napkins & spoons. Please ensure that you bring a small ladle to fill the tasting cups with your chili. Beer/Soda Tickets We will provide (4) beer or soda tickets available to the head cook. All further drinks will need to be purchased or brought by a cooler. Questions? JD Macgargle is your contact for all cook off related questions. Please feel free to contact him at stationdoko@gmail.com Mail or drop off this application with $20 payment to:
Doko Station Pub & Eatery11 Samuel Bookhart Lane Blythewood SC-or-Scan and email this completed form or just email the below info to: Stationdoko@gmail.com
Venmo: @JD-Macgargle (last 4 phone number 5733) Cashapp: $JDMacgargle
2026 Blythewood Chili Cookoff Doko Station September 12, 2026
Team Name: (keep it clean!)_________________________________________________________________________________________ Sponsoring Organization (if applicable):_______________________________________________________________________
Contact Person (one name only):____________________________________________________________________________________
Contact’s e-mail address: ___________________________________________________________________________________________
Contact’s mailing address: __________________________________________________________________________________________ Contact’s phone number: __________________________________________
Signed: ______________________________________________________________
Date: __________________