Lately I've been toasting and grinding dried chile peppers and keeping the various chiles in separate jars. Then, when I want to use chili powder to a recipe, I'll combine a few tablespoons of this, a few of that, some oregano, garlic powder and cumin to make a blend. But the truth is, I don't really know what each chile brings to the equation, or how to proportion them well. I seem to use a lot of Ancho chile mixed with a small amount of arbol chile for heat and sometimes chipotle for smoke.
I've got access to a wide assortment of dried chile peppers. What are your favorite chile blends and how do you use them? Thanks!