Well, sucks to yer bacon buddies, fried treacle sandwiches, and steaming bowls of pork drippings. Oh, to be a cardiologist in England and the Holidays ahead!
This change in the weather, crisp evenings, cool mornings, bright days, football on Sunday means its time for old fashioned American comfort food, namely....Chili!

LEJ's Real Chili

Brown 1/2 pound each ground pork and lean ground beef in a skillet with 1/2 chopped onion, 2 chopped cloves of garlic, 1 chopped green pepper, 2 or 3 chopped hatch or anaheim chilis (if available), and 1 tablespoon bitter chocolate.
Drain fat, and add 8 oz tomato sauce, 8 oz Rotel mixed tomatoes and peppers, and another 8 oz can of stewed tomatoes if you are a real Lycopene junky. Simmer on low, gradually adding
1 1/2 Tbs Cumin powder
1 1/2 Tbs Chili Powder
1 tsp red pepper flake
1/2 tsp cinnamon
4-6 whole cloves
Simmer on low heat for 2-3 hours while the delicious aroma permeates your abode. One half hour before serving add 1 tbs corn starch to 1/2 cup water, mix and pour into the chili. Also add 1 tbs masa flour(if available) to 1/2 cup water, mix, and add to chili. The chili thickness should be gravy-like.
Drain and add 8 oz pinto beans and stir in 10 minutes or so before serving.

According to the old Cincinnatti tradition, Chili is served as
1)Chili One Way...as above recipe, but no beans
2)Chili Two ways...with beans
3)Chili Three Ways...beans, with grated cheese on top
4)Chili Four Ways...beans, with chopped onions and grated cheese on top
5)Chili Five Ways...beans, chopped onions and cheese on top, spaghetti underneath

Goes well with a crisp lager beer!