I'll admit to not being the sharpest knife in the drawer and so it is easy for me to get confused.
I read recipes that call for chili powder. Shouldn't be a problem except it seems that what one person calls chili power is not the same as what another person calls chili powder.
We have three containers of "chili powder" on our spice shelf and all three are very different. One will nearly take the top of your head off, as in volcanic explosion in your mouth, another is quite spicy but has a mixture of spices and the third is so mild one can nearly eat it right out of the jar.
There is a thread here about making chorizo and the OP says to use red chili powder. I can promise you that if you used the above mentioned hot chili powder, most folks would not be able to eat it using the quantities the OP suggested.
So when a recipe calls for chili powder, what does one use? We enjoy the flavor of chilis but are not into the "who can eat the hottest" game.