Chili in Texas is as varied as it can get. I grow tabasco peppers, but they are for my greens and beans, chuckl. Occasionally I grow serranos for salsa and pico, but jalapenos are always for jalapeno poppers, yummmy.
Not sure if Abdullah has a different variety of Ancho poblanos than we do, but they are the same pepper here - its just that poblanos are the fresh variety, while ancho's are the dried versions of the pepper. I prefer the poblano that turns black as it ripens, but most varieties turn red.
