Super Bowl Chili Cook-Off


Howells & Hood Launches First Annual Chili Cook-Off for this year’s Super Bowl.

Chef Scott Walton and the team at Howells & Hood have just announced The First Annual Howells & Hood Chili Cook-Off – a Chili Bowl of our own to compliment this year’s Superbowl on Sunday, February 2. The upscale pour house has invited six top chefs from around Chicago to create a flight of chili that will allow 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.

The seven-serving chili flight will be featured on the Howells & Hood menu beginning at 3pm and will be available through the duration of the game. Each flight will be served with a flight sheet that provides an overview of each competitor, restaurant, and recipe. After savoring the flavors of all seven chili selections, patrons will have the opportunity to vote for their favorite recipe and win a Howells & Hood gift card, with both the individual winner and the winning Chef to be announced after the third quarter of the game and shared on Howells & Hood’s Facebook page.

With the SuperBowl around the corner, we thought it would be great to create a spinoff of the traditional tailgate, potluck-type gathering,” Chef Scott Walton says. “By inviting local chefs with award-winning cuisine to create separate chili recipes, we are offering our guests the best version of Game Day get-together cuisine.

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 chili 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.

For more information please visit the Howells and Hood event page, and to make reservations please visit opentable.com/howells-and-hood-reservations-chicago, or call 312.262.5310.

by Bottleneck Management

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Bottleneck Management operates vibrant, high energy, approachable restaurants and taverns in a range of neighborhoods and locations in Chicago.

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