If you spend the day of the big game in the kitchen, you’re missing the point of a Super Bowl party.

Which doesn’t mean you can’t have great grub for the game. But getting the goods onto the coffee table shouldn’t detract from your time on the couch in front of the screen.

It’s easy to do a lot of the work in advance, since the very essence of sports-event eating is snack food, not complicated or exotic dishes. The key is taking flavors and presentation up a notch.

So sure, chips and dip are fine, but make sure the dips aren’t your standard affair. And setting up assemble-it-yourself dishes gives those less inclined to watch every play a good gathering spot with something to amuse themselves.

Like dips, chili also benefits from being made the day before. The day of the game, reheat it in a slow cooker, then set out a variety of toppings for a have-it-your-way chili bar.

Chicken chili casserole

Start to finish: 11⁄2 hours (45 minutes active)

Servings: 6

1⁄4 cup vegetable oil

1⁄2 cup finely chopped onion

1 clove garlic, minced

1 teaspoon chili powder

1⁄2 teaspoon cumin

1⁄2 teaspoon oregano

3 tablespoons cornmeal

21⁄2 cups chicken broth

1 cup tomato sauce

4 cups chopped or shredded cooked chicken

2 cups corn kernels

151⁄2-ounce can black beans, rinsed and drained

11⁄2 teaspoons salt

1⁄2 teaspoon freshly ground black pepper

3 cups tortilla chips (6 to 8 ounces)

11⁄2 cups finely shredded mild cheddar cheese

1⁄2 cup finely shredded Monterey Jack cheese

In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, chili powder, cumin and oregano. Saute for three minutes, or until the garlic is fragrant.

Add the cornmeal, stirring for about two minutes. Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.

Add the chicken, corn, beans, salt and pepper. Simmer, uncovered, for 30 minutes. Stir frequently to prevent sticking.

Lightly coat a 9-by-13-inch baking dish with cooking spray. Line the dish with enough tortilla chips to cover the bottom. Spoon the chili over the chips, then top with remaining chips and sprinkle with the cheeses.

Let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.

The day before serving, move the chili to the refrigerator and let thaw overnight. When ready to serve, preheat the oven to 350 degrees F. Let the chili sit at room temperature for 30 minutes.

Bake the chili, covered, for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling. Serve immediately.