I don't make up batches of American style chili powder - I like putting the fresh garlic and some freshly ground cumin in the dishes, plus various pure ground chili powders that are favorites of mine - Pecos Red, Texas Red Dog, and Rancho (a dark variety, with things like ancho and mulato). Chimayo is a good variety on its own, which I grew before, but I can't get these flavors of the mixes. I keep them in a Foodsaver pack, until I need them, and reseal after, since I don't need that for long.
As for the African varieties, they usually call for the Aleppo, which is milder (though some areas have some incredibly hot dishes!). Again, I don't use them often enough - I just grind some up as needed, as they use different spices with them, depending on the area. The Indian masalas usually have one of 3 types - the small, skinny Thai type, added mostly for heat; the kashmiri, which is a mild, larger, Numex type, and the one used most in powder form, and adds a lot of color; and byadagi, which is a little hotter, mid-size, and also flavorful, like the kashmiri. A lot of powders - masalas - have some of these peppers, but more spices, and these are the things I use more of, though it depends on how often I use it, how much I make. Sambar and rasam masalas are the only ones I make in a generous amount. Ground peppers and spices don't keep that long.