After several cooking experements I have learned that Guajillo Red Chili's make the best Chili Powder for cooking a pot of chili with beans. So called Texas Chili with NO beans it NOT chili. I am going to plant 30 of these plants in my garden this year and stock up on seveeral pounds of chili powder. These are very MILD chili peppers with a LOT of chili flavor. It makes a dark color chili powder with excellent flavor.
Mild New Mexico Red Chili and Mild California Red Chili both make excellent very good Enchilada sauce. I assume everyone knows enchilada sauce containes no tomatoes. These are on the very mild side too with a slightly different chili flavor. Most spanish people here in AZ say, New Mexico Chili is what they use for enchilada sauce and some say California chili so I tried them both. I can not tell much difference. Both of these make a bright RED chili power with a good flavor. I think the California chili is slightly more spicy it is so close it is hard to tell.
Harvest the peppers after they turn RED color. Slice them down the middle to expose the inside to air so they dry out before they have a chance to mold or rot. I like to slice them twice to get 4 cuts so it opens up like a banana peal. They dry quick this way. A spoon works good to remove seeds. If you remove the seeds after slicing them open it speeds up the drying process. I let them dry for a month so they become crispy like potato chips they grind up very easy in the kitchen blender.
I learned a trick for growing all peppers including bell peppers. I put about 5" of peat moss on the surface of soil in the row where the peppers will be planted and till it in. I'm not sure what this does but the peppers love it. Plants grow much faster than normal 7 feet tall in 4 months.