Looks like ingredients have been well covered. You might want to consider simplicity. Make a chili powder with 2-3 ground chilis (a little cascabell, ancho and California), paprika, ground cumin. You choose the combination, but I would caution the use of more than one hottie in the mix. A simple sofrito of onion, garlic and 1 type of fresh green chili. Personally,
I would not use tomato as it adds too much acid that will have to be balanced with something. Mexican oregano for sure and more cumin, freshly ground. Sneak in a little chipotle in adobo
. S&P and as previously mentioned, masa as the thickener. For liquid, beef stock or water. Just my idea how to approach it considering the folks being served.