<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey:
Kevin,
I have Ancho, Chipotle, Aleppo, hot, smoked paprika & Birdseye chilis but I'm pretty sure the last is a little strong.
I have traditional chili powder and paprika as well.
JDH </div></BLOCKQUOTE>
Remember (and some here may not know) that chili powder is actually a mixture of powdered dried chili (of some type) and other spices including cumin. So you don't really know what you are using.
I like to use actually dried chilis instead of powders. It's something to try if you haven't. I can't swear it will all work out, but it's worth trying. I particularly have one recipe that just sings with 3 or 4 Anchos rather that the six tablespoons of powder it asks for.
Guajillos are dried Marisols with a Scoville rating of 2500 to 5000 -- relatively mild. I would try either Anchos or mild New Mexico chills.
And remember, when the Hispanics came up with their recipes, they often used whatever chili was then available -- it's modern cooks who have specified the ONE chili THEY use. I have no hesitation any more about trying whatever or mixing whatever. Of course, I don't pay much attention to the heat except for habaneros...
Rich