When I go through New Mexico, I have a few places I stop and get special chili powder to have on hand year round. One is a little store run by the Cooking School of the Southwest. They have someone local in town that makes it for them and I have bought off and on over 25 years.
HEB in their jar raw bulk spice section sell both a New Mexico and San Antonio chili powders. San Antonio is darker and a tad more flavor than New Mexico.
Another thing they have in that section is a smoked sea salt. I’ve started using that in my chili.