I use this chili powder recipe from the older chili recipe thread in this forum.
Alton Brown Chili Powder RecipeI use Arbol, Ancho, and New Mexico chili peppers. Each is a medium heat profile, the packaging should have a heat scale/rating on the front bottom of the package.
I use twice as much garlic powder and paprika, but also use around four to six of each chili pepper. I also use regular paprika, not the smoked version.
Great Value garlic powder and paprika from Wal-Mart works just fine for me. I use the El Club Mexicano products for the peppers and cumin seed, also at Wal-Mart.
This chili powder is very earthy.
When toasting in a skillet, do not walk away, stir frequently, and turn the heat down to med/med low as everything gets a bit of toasty brown so that you don't burn the cumin or pepper pieces.
Transfer to a bowl to cool for about five minutes before grinding in a Blender, not a food processor!
The packets of 'whole' cumin seeds should be right at 2 Tablespoons. Buy at least three or four (cumin packets) per the bags of each 3 peppers, so you have enough for your next batches.
This is so much better than any store bought chili powder. Not the least bit over harsh like so many are.