“When is the first cold front going to arrive in my area?”

That’s the question on everybody’s mind these days as we finally transition, ever-so-slowly, from what has been a brutally hot summer into what we hope will be a refreshingly mild autumn.

It’s about time, too. I like summer and hot weather, but this year’s miserably oppressive summer heat is about all that I (and my longsuffering home air conditioning system) can stand.

In short, I’m ready to put on a sweater and feel good about it. Autumn may not last long in my neck of the woods – usually about two weeks between hurricanes and humidity to grey skies and dead leaves of winter – so I intend to make the best of it while I can.

There is another reason to rejoice at the arrival of some seasonably cool weather. It is also the chance to haul out the big pots from the cupboard for some real cooking. Real stick-to-your ribs kind of fare is what I’m talking about.

And for my money, the poster child for that sort of hearty fare is a pot of beefy, homemade chili. A bowl of spicy chili is the perfect entrée for a quiet evening at home or as a piquant kickoff to a gala pregame football party with 20 or so of your closest friends.