The aroma of competition chili will be filling the air in Woodland on Saturday, Sept. 20th, as the eleventh annual Dynamite Chili Cook-off gets under way.

The following official rules and regulations are to be adhered to by all cookoff chairmen, cooks, and/or assistants, at all chili cookoffs approved by the International Chili Society.

1. True chili is defined by the International Chili Society as any kind of meat, or combination of meats, cooked with chili peppers, various other spices, and other ingredients with the exception of BEANS and any type of PASTA which is strictly forbidden.

2. No ingredient may be pre-cooked or treated in any way prior to the commencement of the official cookoff. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. Meat May Not Be Pre-Cooked. All other ingredients must be chopped or prepared during the preparation period.

3. The cooking period will be a minimum of 3 hours and a maximum of 4 hours. The exact starting and ending of the cooking period is to be announced by each local sponsoring organization. Cooking during the entire cooking period is at the sole discretion of the contestant.

4. A representative of the sponsoring organization shall conduct a contestant's meeting, at which time final instructions are to be given and questions answered, no later than 1 hour prior to the official starting time of the cookoff.

5. Each contestant must be a current member of, or has applied for membership to the International Chili Society prior to the official starting time of the cookoff, and must be at least 18 years old.

6. Contestants are responsible for supplying all of their own cooking utensils, etc. The sponsors of the cookoff will provide an area for each contestant and in some instances stoves and/or electrical outlets.

7. Each contestant must cook a minimum of two quarts of competition chili prepared in one pot, which will be submitted for judging.

8. Contestants will be permitted to sell or participate in People's Choice Chili with the approval of the cookoff chairperson and in compliance with all State and local agencies. It is at the discretion of each contestant if he or she wants to participate in People's Choice, unless the sponsoring organization requires People's Choice Chili in lieu of the entry fee (3 gal maximum) or in addition to the entry fee (1 gal maximum) may be required, but cooks should not be limited to a specific amount. Contestants may elect to pay a cash entry fee rather than provide People's Choice Chili.People's Choice Chili must have beans or pasta and if contestants are selling chili to the general public they must give the cookoff charity a minimum of 20% of gross sales.This will be done on the honor system.

9. Each contestant will be assigned a contestant's number by the Chief Scorekeeper and be given an official 32 oz. ICS judging cup. Each contestant should verify that the number on the bottom of their cup is the same as their assigned contestant number. Each contestant is responsible to deliver their cup, which must be filled to the bottom of the cup's rim, to the judging area at the official time for judging.

10. Judges will be told they should vote for the chili they like best based on the following major considerations:Good flavoring, texture of the meat, consistency, blend of spices, aroma, and color (which should not be a determining factor).

11. The decision of the Chief Judges shall be final.