Howells & Hood 1st Annual Superbowl Chili Cookoff

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Pete McMurry welcomes Howells & Hood, who is launching their first annual Chilli Cookoff on February 2 for Superbowl Sunday.  Chef Scott Walton (Howells & Hood), Chef Lee Ann Whippen (Chicago Q), and Chef Enoch Simpson (Endgrain) have an on-air taste test to see who has the best chili of the night!


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


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