Super bowls of comfort food you can find around Waterloo region: Andrew Coppolino

It's Super Bowl weekend, and my thoughts turn to wings and chili, twofavouritefootball foods.

The idea of a hot bowl of chili, either at home or at a restaurant, has an appeal that's as much about the vessel as the warming contents within, regardless of the spice level you like.

The bowl itself represents comfort. After all, bowls were what we ate our first mealsout of as kids. There's a something nostalgic about a meal in a bowl, how you can nestle your hands warmly around it and the memories it can prompt.

With that in mind, here are a few select comfort-food bowls that can warm the body and the soul as chilly February rolls in.

Let's start withchili

Whether there are beans or no beans, the meaty bowl is comfort food at its best. You can find it at pubs and even finer dining establishments.

Ethel's Lounge, Waterloo The "gunpowder" chili with black beans is in theTexMex section of the menu. Distinctiveflavournotes: a bit of a spark from the side of jalapenos and onions.

Cambridge Restaurant, Cambridge (Preston) Classic chili and garlic toast in a 70-year-old diner. Distinctiveflavournotes: "The addition of Cajun seasoning gives it a unique taste and a bit of sweetness," says chef-owner Josh Hayward.

Mel's Diner, Kitchener (and Waterloo) Beef chiliTexMex-style served with garlic bread.Distinctiveflavournotes: the crisp, mild spiciness of green onion garnish.

Dana Shortt Gourmet, Waterloo Chicken andsweetcorn white chili. Distinctiveflavournotes: "Spices like cumin and coriander along with fresh cilantro give the chili aflavourfultwist on tradition," Dana Shortt says.

Mmmm-mac and cheese

The distinctive box of KD produces the alwayspopularandclassic lurid neon-orangemac and cheesethat kids of all ages seem to love. However, more upscale versions of the dish thatmaintain their comfort-food quality appear at a wide range of restaurants.

Jacob's Grill, St. Jacobs Cavatappicorkscrewnoodles (a.k.a. Scoobi doo noodles) with a bechamel base and side of greens.Distinctiveflavournotes: smoked Provolone, Cheddar and Fontina cheeses; add bacon or sausage if you like.

Abe Erb, Waterloo Baked mac and cheese with smoked cheddar.Distinctiveflavournotes: jalapenos give the mac and cheese some zip as does the beer sauce.

Gator's Tail Sports Shack & Grill, Cambridge A multi-cheese blend served with garlic bread. Distinctiveflavournotes: caramelized onions for a richer and slightly sweetflavour. You can subsituteportobello mushroom for bacon if desired.

Trip to the townships

Outside of the cities of Cambridge, Kitchener and Waterloo there are venues that also serve comfort-food bowls.

Sip and Bite, Elmira The comfort of Italian-Canadian chicken parmesan in a bowl. Distinctiveflavournotes: The combination of crispy breading, tomato "gravy" and creamy Mozzarella makes forparmcomfort.

Kennedy's Restaurant,St. Agatha Portobello chicken bowl with mashed potatoes (or pasta). Distinctiveflavournotes: The creamy white wine sauce.

International flavours

Perhaps more than ever in the region's dining history, there are manyflavourful bowlsfrom cuisinearound the world: Hawaiian poke, Korean bibimbap and Vietnamese bun cha, to name a few. These represent the way the food scene has grown in Waterloo Region.

IznaJapanese Donburi House, Kitchener Kabuto don is tempura-battered shrimp on sushi rice. Distinctiveflavournotes: crispy shards of fried batter with kewpie mayo.

Red House Uptown, Waterloo Tempeh stir-fry noodle bowl with onions, mushrooms andbokchoy. Distinctiveflavournotes: "The red chili and honey sauce with pineapple salsa and lotus root chips," says chef-owner Dan McCowan.

MuyaEthiopian Restaurant, Kitchener Shiro wot chickpeas in berbere spice. Distinctiveflavournotes: the chickpea "stew" (wot) is nicely spiced with berbere spice blend, but it all comes down to the tangy, spongy injera bread you use to scoop it up.

NaranjMiddle Eastern Cuisine, Waterloo From the hotmezzehmenu, layered eggplant with tomatoes and ground beef. Distinctiveflavournotes: grilled eggplant can have a roasted,smokeyflavour.

Bowls aren't just for cereal

Flavourfulbowls can also come at breakfast, and there are many area restaurants with bowls and skillets withfavouriteand traditionalitems.

However, I wanted to share a hot breakfast and slow-cooker cereal recipe that I got from a friend a long time ago. It's adaptable, so use the grains you might have on hand.

Multi-grain slow-cookerbreakfast bowl

Ingredients

• 2tablespooonsbulgur
• 2 tablespoons brown rice
• 2 tablespoonsbarley
• 2 tablespoonsquinoa
• cup rolled oats
• cup chopped dried fruit (mix it up; your choice)
• 1 teaspoon cinnamon
• 1 dash nutmeg
• 3 cups water
• 1 tablespoon vanilla

Method

Combine the grains, dried fruit, cinnamon and nutmeg in the slow cooker and mix well.

Stir in water and vanilla.

Put the lid on the slow cooker and cook sixto eighthourson low setting (set it for overnight and have a hot breakfast).

Depending on the consistency you desire, add some hot water and stir. Serve piping hot with your preferred sweet topping.