Chili Bowl IV: The Super Bowl Chili Cook Off
HOWELLS & HOOD ANNOUNCES THE SUPER CHILI BOWL IV
Chef Brett Faldstein goes head-to-head with local Chicago chefs in a chili competition for football enthusiasts
Chef Brett Faldstein, Howells & Hood (435 N. Michigan Ave.) 1871 Chili with smoked brisket, Angus steak, pork, chipotle peppers, red onions, crème fraîche, New Holland Dragon’s Milk Stout, honey cornbread
Chef Scott Donaldson, Headquarters Beercade (213 W. Institute Pl.) HQ Ragin’ Cajun Chili Spicy Creole chili with Andouille Sausage, smoked red beans and okra
Chef Leonard Delgado, SideDoor (100 E. Ontario St.) Prime Rib Chili Topped with shredded cheddar cheese, sour cream, and crispy fried onions
Each restaurant must craft their best chili recipe.
You taste-test and vote for your favorite.
Winning restaurant is awarded the ‘Guilded Chili’ trophy after 3rd quarter - and bragging rights, until next year.
To make reservations please call 312.262.5310 or via Opentable below...