Chilli

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Back of the mexene chili powder jar. Use half the water it calls for and use more tomato sauce

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Agree. Been using this for years. I add celery and bell peppers.

here is my home made chili seasoning mix. IMO, the Cascabel is the most important pepper in the mix.

I buy my dried peppers at the grocery store, usually the Fiesta near me as they have a huge selection of dried peppers. I use an old coffee grinder to grind the peppers and then mix as follows:

8 tbl Ancho
11 tbl Cascabel
4 tbl Arbol
4 tbl Chipotle
2 tbl Pasilla
2 tbl New Mexico
2 tbl granulated garlic
3 tbl fresh oregano chopped
2 tbl cumin
2 tbl smoked paprika

This make about 1 1/2 cups by volume of chili mix which is way more than I use in a typical 12 serving batch. I can't say exactly how much I put in my chili but I do put a few tablespoons in at the start and again midway through cooking. About 10 minutes before flame out I taste and add whatever amount more I feel like the batch needs and salt to taste. I put the leftover powder in the freezer and will use it in another chili if I make one within a month of the grind. Otherwise, I will grind a new batch as peppers lose a lot of flavor really quick....which is why store bought mixes are so-so.