Cold conditioning is the only way to get rid of chill haze. Good breaks in the kettle help but some proteins stay in solution. Cold gets them to coagulate. Once they coagulate (break out of solution) they will fall out by gravity. Finings can really help, but have to be done before bottling to work. They bind to the proteins and weigh them down to fall to the bottom faster. The haze dosen't weigh very much and can take a long time to fall out on it's own.
Everything is better with a beer.