Synchronicity! I made chili last night. It's practically inedible after I make it - really harsh, a bit bitter, and super hot - but a night in the fridge mellows it right out. I have to make it extra hot because it gets milder the longer it sits in the fridge. An interesting thing: last time I made it I froze some of it and when I defrosted it a few weeks later it was about the best tasting chili I'd ever had. So I'm trying it again to see if freezing really does improve the taste that much.
I use dried ancho and chipotle and make my own powder by toasting 8 tsp cumin seed and grinding that up with 8 tsp oregano, 8 tsp paprika and 1 tsp cayenne pepper. This is for about 4 cups of dried beans (sorry Texas chili fans).