Howells & Hood Announces Super Bowl Cook-Off

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Chef Scott Walton and the team at Howells & Hood (435 N. Michigan Ave.) are thrilled to announce the First Annual Chili Cook-Off event during this year’s Super Bowl on Sunday, February 2. The upscale pour house concept from Bottleneck Management nestled at the base of Chicago’s legendary Tribune Tower, has invited six top chefs from around Chicago to create a flight of chili to offer on the menu that will allow guests to taste each creation and vote for their top pick during the big game.

The seven-serving chili flight will be available on the Howells & Hood menu beginning at 3:00 p.m. and will extend through the duration of the game for $15.00 per person, exclusive of tax and gratuity. In lieu of on-site chef presence, 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 to be announced at the end of the third quarter.

“With the Super Bowl 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.”

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 

To make reservations please visit, or call 312.262.5310. For more information please visit, or visit Facebook and Twitter.

Via Howells & Hood

Photo: Timothy Hiatt/Chicago Eater

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