I live in Africa, but cook with US recipes often. I have found that the locally available chili powder is MUCH more intense than it is in the US. So much so that making a custom taco seasoning yielded some near-inedible heat. For the moment I have solved this by bringing in chili powder in bulk. For many reasons, this is not ideal.
I have heard that one can mix in Paprika (being a milder chili powder) in order to cut down the intensity. Does anyone have experience with this? Do I just need to experiment with various 1/2-1/2, 1/4-3/4 ratios in an effort to find a suitable level of intensity? Any thoughts on how to do this without going through the process of cooking an entire dish?