INTERNATIONAL CHILI SOCIETY'S (I.C.S.)
Chili Judging Guidelines

1. Taste/Flavoring - - Good chili pepper taste

2. Texture/Meat - - Not too tough

3. Consistency - - Not too thick or too thin

4. Blend/Spices - - How well do they permeate the meat

5. Aroma - - Personal preference

6. Color - - Should not detract from appearance

• Cook meat to gray; not brown. Browned meat will not absorb spices
  
  
• Nothing floating on top, i.e., grease, pepper, tomatoes, etc
  
  
• No big chunks of anything except meat which should be 1/4" cut
  
  
• FINELY MINCE onions, peppers, garlic, tomatoes, etc