Stores sell something labeled "chili powder" but the types of chilis used are never listed. There are hundreds of different kinds of chilis, each with their own specific qualities. This chili blend includes the light brightness of guajillos, the sharp tang of anchos, and the heat and smokiness of chipotles. Feel free to experiment by using different chilis and/or different ratios until you find a mix that pleases you.
Best is to use dried chilis, cumin seeds, oregano and peppercorns and grind them yourself, but if you don't have a grinder you can use pre-ground ingredients and just mix them together.
Ingredients: 1/3 C ground New Mexico chili 1.4 C Guajillo chili 1/4 C Ancho Pasilla chili 1/4 C California chili 2 Tbs Chipotle chili 2 Tbs ground Cumin 1 Tbs garlic powder 1 Tbs dried oregano 1 Tbs black pepper 1 Tbs salt Directions: Mix all above ingredients together and store on the shelf in a lidded jar. It will keep fresh-tasting for six months.