Chili Today! Chili Tomorrow!

We are fast approaching the end of patio pepper season.A pound of ground beef and a pound of chorizo, with a quart of stewed tomatoes and we are on our way.  I add beans and plenty of chili powder.First bowl of the batch.  I love the pickled peppers and cheddar for garnishes.  The Doritos are fine.I really like the fried wedges of flour tortillas for this.  Drop them into 400° oil for a few seconds and they toast up nicely, not too long or they’ll get tough.Chili mac was in the running but we decided on chili fries.  More pickled peppers plus a generous scattering of the fermented chilies.  I feared the fermented chilies were going to be very hot.  They are not.

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