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Alumni Association

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chilistudent team31 ambassadors prepping judges cups

Do you have the best chili on the bayou!? Enter your team, and let's find out!

40th Annual Don Weems Memorial Chili Cook-Off

When: Saturday, November 9th, 2024

Schedule of Events 

                      • 8:00 am - Check in and get cooking!
                      • 11:30 am - Chili Turn in & judging 
                      • 11:30 am - Public tastings & people's choice voting 
                      • 12:30 pm - Winners Announced at Student Grove Stage
                      • 1:00 pm - ULM vs. Troy Kickoff 

Where: ULM Student Grove

Chili tastings and judging will occur in the Student Grove by the Grove Landing stage. If your team needs a location to cook, we will have tailgate locations available in the grove. If your team has a tailgate spot, feel free to cook there! Just be sure to bring your chili to the tasting tent in time for judging.

Teams & Cost:

Community/Alumni Team - $50 per team

Student Team - $30 

no more than 6 members max per team


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All Team Registrations must be submitted by Friday, November 3rd

Rules & Requirements: 

        • Each team will receive a bag of happies from the 31 Ambassadors & Alumni Association. The Head cook will receive a Chili Cook-Off Apron. 

        • Equipment - Each team must supply its own equipment (tables, chairs, burners, etc.)

        • Cooking Location - Teams are welcome to use their own tailgate spot, or we can assign one to you in the student grove for the event

        • Chili Cooked On Site - All chili must be cooked from scratch on-site the day of the cook-off. All chili must be prepared in the open (no cooking in motor homes, etc.)

        • Chili Cooked from Scratch -  scratch is defined as beginning with raw meat. No marinating allowed. Commercial chili powder and spices are permissible, but complete commercial chili mixes ("just add meat" mixes that contain pre-measured spices) are NOT permissible. 

        • No Fillers in Chili - Macaroni, rice, hominy, or other similar ingredients are not permitted. You may not "mark" your chili with things such as large tomatoes, seafood, or spices like bay leaves. 

        • Sanitation - Cooks are to prepare and cook chili in as sanitary a manner as possible. 

        • One Chili per Team - Each head Cook is responsible for preparing one pot of chili that he or she intends to be judged. Head Cooks are responsible for turning in one sample in their provided container from their pot at the correct time. The pot of chili must be large enough to provide a sample to anyone who purchases a sample cup. 

        • Chili Turn-In - Each Head Cook will receive a container with their team name at check-in. Cooks are responsible for filling the container with their chili sample and turning in the cainter to the judging tent by 11:30 am. Late submissions will not be accepted. 

        • Protect the Judging Cups - Sample cups with specially marked labels are provided to judges. Cooks are not allowed to remove or tamper with the label on the outside of the cups. Any marked or altered cup will be disqualified. 

        • Tastings - Anyone is available to purchase a Tasting Wristband for $10 from the Chili Cook-Off tent. The wristband will allow people to taste chilis from all teams competing in the chili cook-off while judging is going on. All teams will receive sample cups and spoons to provide to those with wristbands. 

        • People's Choice Award - Each tasting will come with a People's Choice voting card. Additional voting cards can be purchased for $1 from the chili tent. People will decide who has the best chili on the bayou! Encourage your friends and family to attend the event to support you and the Warhawks and to vote for your chili!



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