Super Chili Bowl II

BACK FOR SECONDS:
HOWELLS & HOOD ANNOUNCES THE SUPER CHILI BOWL II 

Executive Chef Brett Neubauer and the team at Howells & Hood announces the “Super Chili Bowl II” chef competition on Super Bowl Sunday, February 1.

On this day only, the restaurant invites five top Chicago chefs to create a flight of chili offered as a special menu item, which allows guests to taste each creation and vote for their top pick during the big game.  In addition to Howells & Hood, participating restaurants include: DMK, Oak + Char, The Radler, Tanta, and TETE Charcuterie.

The six-serving chili flight is available for $16.00 per person, excluding tax and gratuity, from 3:00 p.m. until the end of the game. In lieu of an on-site chef presence, a voting sheet accompanies chili flights with a dish description for each portion. Names of chefs and restaurant are kept secret for some fair and friendly competition. After savoring the flavors of all six selections, votes are tallied, and a winner is announced.

The chili flight includes: 

Chef Brett Neubauer, Howells & Hood

1871 Chili featuring 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

Chef Michael Kornick, DMK

Hatch Green Chili made with Pork shoulder, hatch green chilies, tomatillo, white hominy, and pinto beans

Chef Joe Heppe, Oak + Char

Redneck Rabbit Chili made of Slagel Farms rabbit and smoked cilantro yogurt

Chef Nathan Sears, The Radler 

The Krampus Chili made with smoked pork, white bean, and sauerkraut

Chef Jesus Delgado, Tanta

Picante de Carne made with beef and Lima bean in aji panca stew with queso fresco

Chef Kurt Guzowski, TETE Charcuterie

Texas TETE featuring spicy braised beef Texas-style chili

To make reservations please call 312.262.5310 or use the tool below...