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Chili Cook-off

January 19th, 2019 1-5PM

DSC05994On January 19th, 2019 we will host our 20th annual Chili Cook-off and “Wine Lovers Potluck.”

The categories will be the same as in past years: Four Legs (beef and pork), Two Legs (Fowl), Vegetarian (non-meat), and Exotic (Seafood or wild game, including venison).

Online chili registration for 2019 is open now. All chilies must be registered online and most categories will fill well in advance of the event. The cost to enter is $10/chili which includes admission for two. We also have a limited number of non-contestant tickets available for $2.50/person. **Non-contestants are required to bring a dish to pass.

2019 Schedule

  • 1:00pm-2:00pm: Chili Check-in
  • 2:00pm-3:00pm: Non-Contestant Check-in
  • 3:00pm-3:30pm: Winners Announced
  • 2:00pm-4:30pm: Wine Lover’s Pot-luck Picnic including live music
  • 5:00pm: Event Conclusion, winery closed

The 2018 event SOLD OUT in advance. Due to limited cellar space the number of attendees will be limited to 400, so sign up early to ensure you can get in on the fun!

Chili Cook-off Rules

  1. Please pre-register at No chilies will be accepted without proper registration.
  2. Categorization of chilies is as follows:
    1. 4-Legs: Contains meat such as beer or pork, which walks on four legs.
    2. 2-Legs: Contains meat such as chicken or turkey, which walk on two legs.
    3. No Legs: Does not contain ANY meat or fowl.
    4. Exotic: Contains meat or fowl other than those listed above, such as wild game or seafood.
  3. There are no cooking facilities available on site so entries much be received in a ready-to-judge form. We recommend a crock-pot as hot as possible.
  4. We do not allow garnishes.
  5. All chilies must arrive at the prescribed time.
  6. There are three judges per category. Each judge uses a 14 point scale and all chilies are judged blind. Criteria used to judge include: color, aroma, texture, heat/spice, flavor and overall enjoyment.
  7. The highest scoring chili from each category will be re-evaluated by all 12 judges for the position of “Best of Show” chili.
  8. Any ingredient you feel will enhance the flavor of your chili is allowed, provided it doesn’t disqualify you from the category chosen.
  9. This is not an International Chili Society sanctioned cook-off and is not affiliated with any other entity.

2018 Winners

Best of Show: Sarah Belcher, Grand Rapids, MI

4 Legs

  1. Sarah Belcher, Grand Rapids, MI
  2. Laura Palmer, Southfield, MI
  3. Brian Krapohl, Holland, MI

2018 Chili Cook-Off Winners

2 Legs

  1. Rhonda Newenhouse, Fennville, MI
  2. David Colclough, South Haven, MI
  3. Tina Krapohl, Holland, MI

No Legs

  1. Kristine Cook, Byron Center, MI
  2. Debra Reynolds, Kalamazoo, MI
  3. Mary Newton, Fennville, MI


  1. Anthony Fiore, Grand Haven, MI
  2. Mike Bale, South Haven, MI
  3. Jim Nickels, Hudsonville, MI

6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396