I agree about the regional thing - when I lived in California, obviously
the closer you got to Mexico the more ranges in heat, spice, cumin, etc.
I have never heard of Rhode Island Chili Powder, I've never heard of
Sacramento Tomato Juice either, for that matter!! the tomato juice was
listed in a recipe I ran across a few months ago - when I asked about it
I got the rudest answer from someone! so I thought, okay, I'll use what
I know and I did and the recipe was great, so all this to say, I think you'll
be fine with your Gebhart's. that's a good all-around chili powder so you
should have a good result.