Chili Cook-Off Registration is NOW LIVE!

Think your chili has what it takes? Whether you're a local business, organization, civic group, or just a group of friends ready to show off your secret recipe, we want you to compete at Fall Fest.
Teams will compete for more than just bragging rights. Awards include People's Choice, voted on by the public; Showmanship, recognizing the best theme, booth setup, and audience appeal; and Grand Champion, awarded to the team with the highest overall score.
Gather your team, fire up your best recipe, and register today for your chance to take home a title at this year's Fall Fest Chili Cook-Off!

Chili Cook-Off Rules & Guidelines Please read and understand the following information before the event. General Requirements ● A minimum of 5 gallons of chili is required and must be prepared on-site. ● Chili may contain any ingredients and may be any style, recipe, or spice/heat level. There are no restrictions on the type of meat, vegetables, beans, seasonings, or other ingredients used. ● There is no required recipe or specific type of chili for the competition. ● Chili may be prepared in multiple pots, pans, or cooking containers if needed to reach the required 5-gallon minimum. It does not have to be cooked in one single container. Booth & Equipment ● Each chili team will be assigned a 10x10 parking space in Downtown Russellville. ● Your booth assignment will be sent via email prior to the event. Festival staff will be stationed at the check-in location to check you in and direct you to your assigned booth space. ● Spaces will be assigned based on the needs of the exhibitor and available infrastructure. Space assignments are at the sole discretion of the Main Street Russellville Chili Cook-Off staff. ● Propane cooking is preferred since electrical outlets are limited. Propane is not required. If you need access to electricity, please make prior arrangements with staff. A 100-foot heavy-duty extension cord must be provided by the exhibitor if plug-ins are necessary or available. ● Tables, coverings such as umbrellas or tents, and booth decorations must be provided by the team. ● Teams are responsible for providing all equipment and supplies needed to prepare and serve their chili, including cooking equipment, utensils, and ingredients. Serving Chili ● Bowls, spoons, and napkins will be provided by the Chili Cook-Off staff and distributed directly to ticketed customers. Teams do not need to provide these items. ● Teams may provide additional toppings or accompaniments for their chili, such as crackers, cheese, onions, sour cream, hot sauce, or other optional toppings. These items are not required. Set-Up & Event Hours ● This is a rain or shine event. No refunds will be given due to inclement weather. ● Morning set-up: 6:30 AM to 8:00 AM on the day of the festival. ● All exhibits must be completely set up by 8:00 AM and remain in place until 5:00 PM on the day of the event. ● All chili cooking must be completed by 11:00 AM. Guests will enter Chili Alley at 11:00 AM, so all chili should be fully cooked and ready to serve at that time. ● The streets will be closed to all vehicle traffic, excluding foot traffic, at 8:00 AM and will not reopen until after 5:00 PM. Award Categories Judges' Favorite Any ingredients or style of chili. Winner is determined by the judges. People's Choice Same rules as Judges' Favorite. Any division may win this category. Winner is determined by votes from the public. Showmanship Judged on theme, booth set-up, action, and audience appeal. Grand Champion Awarded to the team with the overall highest score. Questions For more information, please contact Main Street Russellville at 479-967-1437.