I visited the Bowers Chili Festival, mainly for the U-pick component, although we did wander through the super-spreader component. Here is a bit of a photo essay taking you through some of the steps of what happened after I got home with 8-ish pounds of chili peppers. First I dried them at 165° F in my convection oven. I then converted them to cut-up pepper bits that I toasted in a cast-iron skillet, loosing the stems and most of the seeds along the way. Then I converted them to powder with a coffee-whacker. In the future, I will probably go directly from fresh peppers to cut-up bits, as the drying process for whole peppers is pretty long.
One thing I like to do is just open my jars of chili powder and smell them. Generally I do this by taking off the lid and holding it under my nose and inhaling therethrough. Something is different about making powder from freshly dried peppers, or from these particular peppers: it needed more of a chemistry class “hold it away from yourself and waft the scent gently towards your nose” approach.