I grow in pots only so maybe it's something I do that makes the Cascabel grow.I don't know. Try a Hybrid Poblano. They have tons of ones that are designed for different climates etc.just like the ton of Serrano and Jalapeno varieties they have out there. Maybe find out what strains the local Home Depotes etc. are selling. I have an almost year round growing season here. It's been in the high 70's here lately. At dark thirty this morning it was over 60 degrees out and it's windy as heck right now. I just picked some peppers yesterday and trimmed some plants for spring. The C. Pubescens are budding and have pods turning color right now. Maybe start your seeds earlier if you have the room. I star mine usually around christmas here. But due to a mite attack last year I'm mostly growing Annuums this year and started my seeds last night. 84 varieties. I already have a dozen or so plants in 4 1/2 inch pots that are ready to go out and have about 50 plants out there now that need a new home. I'll see what kinds of stuff might be better for your season by asking around on other pepper sights. If I find out anything I'll let you know.

fiedlermeister, Thank you so very much for the info. I'm planning on growing only 2-3 of these varieties this year due to space limitations. I'm trying to determine which to grow. I plan on bagging blossoms for the first time and saving seeds. I plan on saving the Kalocsai v-2 for sure. From your growing experience of the others, would you recommend them as a must grow, save seed variety?

Did you check the produce section in WMT for the whole dried chiles? (I can get them at my WMT in central Wisconsin.) Are there any Hispanic food stores in your area? I found an interesting variety of dried chiles at a small Mexican food store in Wausau. I know the frustration in trying to find foods/ brands that you're used to. Relocated to WI from western Oklahoma. No okra, no Williams Chili Seasoning, no raggedy ripe canned peaches, no Stillwell frozen blackberry cobblers, Shawnee Mills pancake mix.... And, worst of all, no Braum's ice cream stores (German Chocolate ice cream and wonderful burgers.) My dad made chili in his restaurant using Williams chili seasoning but he always added more herbs & stuff to it. Just like you have been doing using the Tone's chili powder which is a blend of ground chiles, cumin, etc. From Fine Cooking: The terms “chili” and “chile” are often used interchangeably across North America, but they don’t always mean the same thing. Chili powder is usually a blend of ground chile pods and other spices like cumin, peppercorn, and salt. Chile powder most often refers to pure ground chile pods with few or no additives; the only way to tell is to read the ingredient label. For most dishes I prefer pure ground chile powder, as it allows me to blend (or not blend) it with the particular spices I want for each dish. 'Chili powder' (the blended product) has been around a very long time. Some of the old brands still in existence (Gebhardt's and Pendery's) were making a blended chili powder way back in the late 1800's. I'm betting that your great aunt was using a blended chili powder product.

I got to make this dish tonight. As soon as I opened the smoked paprika and inhaled, I was sold on that heavenly aroma. Oh my. I knew I would love dinner tonight. Foodonastump, I took your cue and finished it atop the stove. After adding the chicken back to the pan, I cooked it on low for twenty minutes more. The only disappointment was the spinach. I should have gone with my gut and not added the spinach until the chicken was done. I prefer it just wilted, not cooked so long. I will definitely make this again and I'll be looking for more ways to used the smoked paprika.