Chili competition judging standards

There was some discussion on another thread regarding benas in chili contests. I was watching one of those food shows and a judge was explaining his scoring standards, "If there is any grease floating on top, if it is too thin, or if it just tastes bad".

Do you know what the real judging criteria are? Do they have checklists for ratios of ingredients, color, etc?

Do you think the judging is too subjective or pretty accurate??