Chili is good any time of year, but it is especially good in winter.
I make it like my mother used to. Real basic. Browned hamburger, onions, dark red kidney beans, canned diced tomatoes, lots of chili powder. But I like all kinds such as beanless, and hot peppers, etc. But sometimes I just fall back to comfort chili. Eat it with Saltines of course. I can make cornbread but the crackers are more traditional for me. I make a big batch so most of it can meld in the refrigerator for a couple days and get better and better.