I’m aware of the distinction between “chile” (the pepper) and “chili” the meat and/or bean “stew” that has as many definitions as there are chili cooks.
When I make chili, I use chili powder which is a blend, as many of you have noted, of dried chiles along with spices such as cumin, oregano and garlic powder. But it’s been my experience that using only one variety of chile in my chile produces a lackluster result. That’s why I was asking for guidance for combining chiles. I think Gio’s approach is interesting – combining Guajillo, Ancho and Arbol, then adding the other seasonings while cooking.
