Chili powder substitutions I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we have several different kind of chili-flakes. We've already learned that grinding them and substituting 1:2 with powder is ("$@$^@ ow, pass the milk") not correct. What is the ratio-neighborhood we should be exploring for this substitution?
Chili powder is typically a blend of ground chilies and other spices (and maybe even herbs).

I'd go with a blend of:


paprika (smoked if you can find it)
cayenne
cumin
oregano
garlic powder


You can also try mixing in onion powder, other chilie powders, and black pepper.  Some pre-mixed blends also include salt.  If you have access to other dried chilie powders, you might consider using ancho or new mexico chilies for a 'dark' chili powder, as opposed to the more red powder you'll get from the cayenne.  (but cayenne's more available)

Search online for recipes -- you'll find lots of variation out there.