MAGNIFICENT MILE — Forget the wings this Super Bowl, and pick up a chili bowl.
Six top Chicago chefs will gather Feb. 1 to produce a flight of chili at "Super Chili Bowl II," the second annual chili cook-off hosted by Howell's & Hood, 435 N. Michigan Ave. The six-serving chili flight will be available from 3 p.m. till the end of the Super Bowl and cost $16.
Guests will be able to blindly vote for their favorite chili in the flight, and only one chef will be declared winner. Contestants include:
• Chef Brett Neubauer of Howell's & Hood, contributing "1871 Chili."
• Chef Michael Kornick of DMK, contributing "Hatch Green Chili."
• Chef Joe Heppe of Oak + Char, contributing "Redneck Rabbit Chili."
• Chef Nathan Sears of The Radler, contributing "The Krampus Chili."
• Chef Jesus Delgado of Tanta, contributing "Picante de Carne."
• Chef Kurt Guzowski of TETE Charcuterie, contributing "Texas TETE."
For those who like to cook chili at home, Guzowski and Neubauer offered their own tips. Guzowski recommended cooking chili a day in advance, saying "chili is always better served the next day."
Neubauer said he likes to layer flavors with simple ingredients, and cook the beans in the chili itself.
"It helps with both the thickening of the chili mixture and imparts extra flavor into the beans," he said.
For more information, visit Howell's & Hood website.
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