Skip to main content
  1. Leisure
  2. Food & Drink
  3. Restaurants

Top Chicago chefs chili cook-off on Super Bowl Sunday - you're the judge

See also

With all due respect to firefighters, your bachelor uncle Dave and pot luck party moms everywhere, the First Annual Chili Cook-Off event during this year’s Super Bowl on Sunday, February 2 at Howells & Hood should be the bomb. It factors in with the Red Hot Chili Peppers performing at half time.

Chef Scott Walton and the team invited six top chefs from around Chicago to create a flight of chili to offer on the menu that will allow you to taste each and choose your favorite during the big game.

The seven-serving chili flight will be available on the Howells & Hood menu beginning at 3 p.m. and through the duration of the game for $15 per person, exclusive of tax and gratuity. Each flight will be served with info about each competitor, restaurant and recipe. After savoring the flavors of all seven chili selections, vote for your favorite recipe to be announced at the end of the third quarter.

The chili flight includes the following selections:

  • Chef Scott Walton, Howells & Hood (435 N. Michigan) 1871 Chili incorporates 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 Lee Ann Whippen, Chicago q (1160 N. Dearborn) Kobe Brisket Chili is an award-winning recipe using a combination of Kobe brisket, Italian sausage, and ground beef, finished off with cornbread croutons and sour cream
  • Chef Enoch Simpson, Endgrain (1851 W. Addison) Beef and Smoked Pork Chili made with shishito peppers, topped with gochujang sour cream, and served with a cheddar biscuit
  • Chef John Manion, La Sirena Clandestina (954 W. Fulton Market) Brazilian Feijoada-Style Chili with black beans, pork, beef, linguica, piri-piri sauce, crema, and green onions
  • Chef Patricio Sandoval, Mercadito Chicago (108 W. Kinzie) Mexican Black and Pinto Bean Chili with house-ground mixture of chuck and short rib and four types of dry chiles: morita, ancho, mulato, and Pasilla
  • Chef Matt Troost, Three Aces (1321 W. Taylor) Spicy Piggy Chili Verde with Slagel Farm pork shoulder, crispy pig ear, tomatillo, smoked chilis, habenero roasted sunflower seeds, and cilantro
  • Chef Tom Van Lente, TWO Restaurant (1132 W. Grand) Drunk Boar’s Revenge with house smoked wild boar, chili de arbol, and Revolution Eugene Porter

Howells & Hood
435 N. Michigan Ave (entrance off Pioneer Court)
Chicago, IL



  • Corned beef
    Find out how to prepare a classic corned beef recipe in a slow cooker
    Slow Cooker Tips
  • Left handed eating
    Find out why you should never eat with your left hand
    Wives Tale
  • Subway message
    Subway customer finds 'Big Mama' written on her order
    Subway Message
  • Deviled eggs
    This is the only deviled egg recipe you’ll need this Easter
    Delicious Eggs
  • Natural solutions
    Natural beauty: All natural solutions to life's little beauty headaches
    Natural Solutions
  • Chocolate souffle
    Love chocolate? Get tips on making the perfect chocolate souffle every time
    Recipe 101

Related Videos:

  • Meals on Wheels of Central Maryland’s 22nd annual culinary extravaganza
    <iframe width="560" height="315" src="//;autoplay=1"></iframe>
  • The Local Butcher Shop -Berkeley, California
    <div class="video-info" data-id="517616716" data-param-name="playList" data-provider="5min" data-url=""></div>
  • Win free pizza from 7-Eleven
    <div class="video-info" data-id="518147606" data-param-name="playList" data-provider="5min" data-url=""></div>

User login

Log in
Sign in with your email and password. Or reset your password.
Write for us
Interested in becoming an Examiner and sharing your experience and passion? We're always looking for quality writers. Find out more about and apply today!