I've done this in the past -- taken an assortment of dried chile peppers, toasted them for a few minutes in the oven, de-stemmed and de-seeded them, whirred them in my former coffee grinder, and stored the mixture in a covered glass jar. But, truth be told, I never really know what I'm doing as I try to decide which chiles to use in which quantities. That's because I don't really have a sense of the distinctions between them, beyond whatever the package might indicate. Hot, mild, earthy -- how do you choose a pleasing combination? I'm also not sure whether to toast up some cumin seed and add that to the blend, or whether to add some Mexican oregano. My primary use of chile powder is for making chili, and I like heat in my chili. Can anyone offer up a bit of guidance for me? I believe I have access to a fairly good variety of dried chiles. Thanks!