“I’m not a football man, I’m a party man, so if there’s a party, I’m in. If there’s something where people are gathering around the TV to watch, I’ll be there,” says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. We hit up Ditch Plains, his surf-themed fish shack on Manhattan’s Upper West Side, to grab some ideal tailgating recipes and found something better than a pot of the same old chili.

“I like doing a chicken chili because it’s a little healthier, and it’s different because of the influence of the jalapeños and green peppers,” says Murphy. “It’s not as heavy a dish so you can eat more of it, plus leave room for beer. Try it with a Pork Slap.”