Why do you think they call it chili?

Y ippy, skippy. It’s fall. Finally.

The focus has changed now, from pools, beaches and backyard barbecues to tailgating, hearths, wood stoves and kitchens. Time for football. Soccer, too.

And it doesn’t really matter – trust me on this one – whether you’re packed side to side in a college or pro stadium, or pacing the sidelines at youth games.

Win, lose or draw, sooner or later, it’s cold, cold, cold where you are, and you’re cold, too. Freezing, actually, from the top of your hopefully hatted head or ear-muffed ears and scarf-wrapped throat, right down to your wool-socked feet. About frozen stiff, actually.

It’s time, then, to go home to some homemade chili. Personally speaking, I’ve never met a bowlful I didn’t like. From the fondly remembered batches Grandad and I made together on cold snowy days (even sometimes wet, windy ones) in our old Wallingford-district Seattle kitchen when I was a lucky little kid, to bowls of feisty Montana red my family and I spooned up in West Yellowstone one summer.

Shamelessly, let me also say, because of my handed-down-in-the-family, sort-of-ish recipe, that I secretly think of myself as one wicked-great chili-making pup.

Maybe you feel that way, too.

Even so, in this particular case, I truly think the better part of valor here would be to keep an open mind. An open recipe box, so to speak.

Working on that premise, then, whenever I run across a recipe that looks to me like it has people-pleasing potential, I’m ready and willing to give it a go. Does the same chili philosophy work for you, too?

If so, and if you have a chili recipe that’s a favorite, and you’d like to share, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

As you surely do know, we are always happy to receive your contributions and requests. But please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

Now for a new-to-us chili recipe. It’s got the requisite amount (but feel free to fiddle with them to taste) of seasonings, a snort of hot from liquid-pepper seasoning and jalapeno peppers.

You don’t even have to cook the beans! And the recipe doesn’t say this, but I will. Some chili takes all day, but can be made ahead of time, then reheated. Some chili can be made ahead, or even at the last gasp, and still be perfect.

This one should be no exception to the rule – make it the minute you get home from a game, or make it ahead, then reheat when needed. If you do get a jump on it, though, you might need to add a teeny bit more beer or other liquid, just in case it is too thick for your taste.

Ready, set go, with the how-to Katie Casey for Newcastle Brown Ale offers us:

1 1/2pounds ground beef

1large onion, chopped

4cloves garlic, minced

2tablespoons chili powder

1/2teaspoon salt

2teaspoons ground cumin

1teaspoon dried oregano

1/4teaspoon cayenne pepper

1/2teaspoon liquid hot-pepper seasoning, Tabasco preferred

2cans (about 151/2 ounces each) kidney beans

1can (28 ounces) diced tomatoes

1can (6 ounces) tomato paste

1can (4 ounces) chopped jalapeno peppers

1teaspoon sugar

1cup Newcastle Brown Ale

1/2cup sour cream

1cup shredded cheddar cheese

Cook ground beef in large frying pan. While cooking, stir and chop beef with a spatula to crumble. Continue cooking for about 7 minutes, or until the meat is brown and cooked through. Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne and pepper seasoning. Cook, while stirring, until the onion is translucent, for about 5 minutes.

Transfer skillet mixture to large heavy saucepan or kettle. Add the kidney beans, tomatoes, tomato paste, jalapenos, sugar and ale; bring to boil. Lower heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Ladle into bowls and top with a dollop of sour cream and a generous sprinkle of cheese.

Makes 4 to 6 servings.

The next Forum will appear in Friday’s Time Out section.