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)