Ask A Chicago Expert: Best Recipes For Super Bowl Sunday

You have the TV, beverages and plenty of couch space ready for Super Bowl Sunday, but what about the food? Whether you're looking for a few snacks to nibble on during the game or are entertaining a crowd, having an assortment of appetizers on hand is an essential component of any watch party. Three experts in the Chicago area have shared their recipes for dishes that will be a touchdown with your guests. From a vegetarian chili to snacks even kids can make, chow down on these selections.

What's a Super Bowl watch party without some wings? In this recipe by The Chopping Block, your guests can have their fill of wings. The Chopping Block offers an assortment of cooking classes for children and adults, with classes geared for corporate and team-building events, competitive cooking and other options. In addition to its location in Chicago's Lincoln Square neighborhood, The Chopping Block has a facility in the famed Merchandise Mart.

Ingredients

• Oil for frying
• 2 pounds chicken wings, separated at the joints
• 5 tablespoons butter
• 1/3 cup honey, plus more for drizzling
• 1/4 cup sriracha
• 1 tablespoon soy sauce
• 2 teaspoons lime juice
• Toasted sesame seeds

Directions

1. Heat the oil in a deep, heavy pot to 375 degrees Fahrenheit.
2. Fry the wings for about 10 minutes or until they are golden brown and crisp.
3. While the wings are frying, prepare the sauce. Melt the butter in a saucepan. Once melted, whisk in the honey, sriracha, soy sauce and lime juice.
4. Remove the wings from the oil and drain on a wire rack or paper towels for a minute or two.
5. Transfer them to a large bowl. Pour the sauce over the wings, and sprinkle with the sesame seeds. Toss until well coated.
6. Serve hot.

With supervision, kids can help out with food preparation with this recipe for black bean sweet potato quesadillas from The Kids' Table. The recipe also includes salsa and yogurt for a colorful addition to your Super Bowl party table. The Kids' Table offers an assortment of cooking classes just for kids, with workshops and camps available. Special classes for teens and adults are also available. The venue has locations in Chicago's Wicker Park and Lakeview neighborhoods.

Ingredients

• 1 small sweet potato, peeled and chopped into ½ inch cubes
• 1 tablespoon canola oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can black beans, drained and rinsed
• ½ teaspoon cumin, divided
• ½ teaspoon salt, divided
• 2 tablespoons milk
• 8 8-10 inch whole wheat tortillas
• 8 ounces monterey jack, Chihuahua or mild cheddar, coarsely grated
• Salsa and Greek-style yogurt for dipping

Directions

1. Preheat oven to 400 degrees Fahrenheit*.
2. Steam sweet potato until tender and mashable, about 8 to 10 minutes. Set aside.
3. Heat oil in a pan over medium heat and sauté onion until soft, about 4 minutes. Add garlic and sauté for another minute. Add black beans, 1/4 tsp cumin and 1/4 tsp salt. Cook for another 2 minutes. Remove from heat and set aside.
4. In a medium bowl, combine steamed sweet potatoes with milk and remaining cumin and salt. Mash until smooth, adding a little more milk if necessary.
5. Spread a thin layer of mashed sweet potato over half a tortilla. Arrange a layer of black beans on top of sweet potato. (Be careful not to overstuff! You may not use all of the sweet potatoes and black beans.) Cover with shredded cheese.  Fold the empty half of tortilla over filling, pressing down gently to flatten. Repeat with remaining tortillas. Bake until cheese is bubbly, about 8 minutes. Enjoy!

*Baking quesadillas in the oven is easier for a crowd. But you can also cook them on the stovetop in a dry pan over medium heat, flipping after 3 to 4 minutes.

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Vegetarians won't have to sit on the sidelines at a Super Bowl party with this recipe for vegetarian chili by Marc J. Sievers. Sievers' recipe includes peppers and spice, and can be kept hot in a slow cooker. Based in the Chicago area, Sievers is the co-owner of Marc-Ryan Group and provides consulting services for weddings and retail. He's also the author of the cookbook "Entertaining with Love."

Ingredients

• 3 tablespoons, unsalted butter
• 1 large, medium diced yellow onion
• 1 large, medium diced red onion
• 1 (28-ounce) can, crushed fire-roasted tomatoes
• 3 ounces tomato paste
• 6 cloves, minced garlic
• 1 (15-ounce) can black beans
• 1 large, medium diced orange bell pepper
• 1 large, medium diced red bell pepper
• 1½ teaspoons hot paprika
• ½ teaspoon cumin
• 1 teaspoon crushed red pepper
• ¼ teaspoon cayenne pepper
• 3 tablespoons chili powder
• 2 teaspoons kosher salt, divided
• 3 teaspoons black pepper, divided
• 12 ounces meatless ground beef, Quorn Grounds recommended

Directions

1. In a Dutch oven or stock pot, over medium-high heat, melt the butter. Once hot, add the diced onions and sauté for 3 minutes. Season with ½ teaspoon of salt, 1 teaspoon of black pepper, and crushed red pepper flakes. Then, add the bell peppers and continue to sauté for another 5 minutes. Next, add the garlic and sauté for 2 minutes.
2. Add the beef grounds and stir to combine. Reduce the heat to medium-low. Cook for 5 minutes.
3. In a small glass bowl combine all of the remaining spices: chili powder, cumin, cayenne pepper, hot paprika, 1 teaspoon of salt, and 2 teaspoons of black pepper.
4. Thoroughly drain the black beans and add to the onions and peppers. Add the can of crushed fire-roasted tomatoes. Stir all together. Bring to a gentle simmer, and then reduce the heat to low.
5. Add the combined spices and the tomato paste. Stir to mix thoroughly.
6. Place the lid on the Dutch oven and reduce the heat to simmer/low. At this point, you can transfer the contents to a slow cooker and set to low heat. On the stove, keep covered and cook for 1 hour, stirring occasionally. In the slow cooker set to low heat cook for 3 hours.
7. Serve hot.

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Megan Horst-Hatch is a runner, reader, baker, gardener, knitter, and other words that end in "-er." She is also the president of Megan Writes, LLC. Her work can be found at Examiner.com.