Though you might not notice unless you know where to look around Denver, chile season is just about to peak two hours south of the city, in Pueblo. There, dozens of farmers are harvesting late-season red peppers, roasting them at roadside stands and filling the air with pungent smoke before packing chiles up in knotted bags for travelers. Or they’re chopping and freezing chiles for year-round cooking, or shipping them off fresh to grocery stores and restaurants, as close to home as Colorado Springs and as far away as Kansas, Idaho and Utah. “Sorry, New Mexico: Pueblo peppers and their incarnations beat all of your chiles,” wrote Gustavo Arellano, a former Westword columnist and current Los Angeles Times writer, in an article last year for Eater. Take Our Poll (function(d,c,j){if(!d.getElementById(j)){var pd=d.createElement(c),s;pd.id=j;pd.src='https://www.denverpost.com/wp-content/plugins/polldaddy/js/polldaddy-shortcode.js';s=d.getElementsByTagName(c)[0];s.parentNode.insertBefore(pd,s);} else if(typeof jQuery !=='undefined')jQuery(d.body).trigger('pd-script-load');}(document,'script','pd-polldaddy-loader')); Pueblo and its chile farmers will hold their 25th annual Chile and Frijoles Festival Sept.