I posted this same question last year and, since chili season is here again, I thought I’d ask again.
There are quite a few Mexican grocery stores in my area that carry a large selection of dried chiles. I’d like to make my own chili powder, but I’m a little overwhelmed by the choice of chilis. I need some guidance for making a moderately hot, mildly smokey, well-balanced powder. Which chiles should I use and in what ratio? Thanks!