Due to Tribune Tower construction, we closed our doors on September 30th, 2018.
Please consider visiting our sister restaurant Sweetwater.
Super Bowl Chili Cook-Off
Ths was the First Annual Chili Cook-Off for the Super Bowl back in 2014. We have run this Chef contest every year since - please check out the Howells & Hood event page for current events!
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.
The chili flight includes the following selections (in no particular order):
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.