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Feb
2

Super Bowl Chili Cook-Off

Sunday, February 2nd, 2014

Howells & Hood
435 N. Michigan Avenue, Chicago, IL 60611
(312) 262-5310

First Annual Chili Cook-Off for this year's Super Bowl, with Chef Walton teaming up with six local chefs to create a chili flight competition for football enthusiasts.

Chef Scott Walton and our team are thrilled to announce The First Annual Howells & Hood Chili Cook-Off - a Chili Bowl of our own to compliment this year’s Super Bowl on Sunday, February 2. We've invited six top chefs from around Chicago to join Chef Walton in creating a flight of chili that will allow our guests to taste each creation and vote for their top pick during the big game, with the biggest and best beer selection in Chicago on hand to wash down the delicious offerings.

Beginning at 3pm, order a flight of chili, vote on your favorite and be entered to win a $25 card gift. The winning restaurant and gift card winner will be announced at the end of the 3rd quarter.

 

Chefs and Restaurants

Vying for the title of champion of the first Howells & Hood Chilibowl are;
Chef Scott Walton, Howells & Hood; Chef Enoch Simpson, Endgrain; Chef Patricio Sandoval, Mercadito; Chef John Manion, La Sirena Clandestina; Chef Matt Troost, Three Aces; and Chef Tom Van Lente, TWO Restaurant.

1871 Chili
While at the event, upload and tag your photos with #HHChilibowl

Chili Flight

The chili flight includes the following selections (in no particular order):
1871 Chili
A flavorful trio of smoked brisket, NY strip steak, and pork, along with chipotle peppers, red onions, crème fraiche, New Holland Dragon's Milk Stout and a corn muffin.
Kobe Brisket Chili
An award-winning recipe using a combination of Kobe brisket, Italian sausage, and ground beef, finished off with cornbread croutons and sour cream.
Beef and Smoked Pork Chili
Made with shishito peppers, topped with gochujang sour cream, and served with a cheddar biscuit.
Brazilian Feijoada-Style Chili
Made with black beans, pork, beef, linguica, piri-piri sauce, crema, and green onions.
Mexican Black and Pinto Bean Chili
Made with house-ground mixture of chuck and short rib and four types of dry chiles: morita, ancho, mulato, and Pasilla.
Spicy Piggy Chili Verde
Made with Slagel Farm pork shoulder, crispy pig ear, tomatillo, smoked chilis, habenero roasted sunflower seeds, and cilantro.
Drunk Boar’s Revenge
Made with house smoked wild boar, chili de arbol, and Revolution Eugene Porter.

We encourage you to make reservations at opentable.com, or call us at 312.262.5310.


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