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.