This sauce came from a vegan imitation of a Torchy's Taco recipe. Pasilla chilis are great because they have a deep roasty flavor without being too spicy. I added double the garlic and added double the amount of vegetable broth in place of water. It's not a very exciting sauce by itself but with nachos and brighter flavors, it really stands out.
So I get annoyed with anything asks for "chili powder" because it's one of those meta-mixes of things you probably already have in your pantry. In this case: chili, onion, garlic and paprika.. I throw in a bit of each until it tastes good. However, I made a tiny mistake dumping a little too much cayenne pepper after I ran out of ancho. "Not to worry, not to worry", she says, worrying.
What could I add that toned down the spice but didn't throw off the flavor of the whole seasoning mix? The answer is nutritional yeast! Now I have a cheesy taco seasoning.
God, I love messing things up so I can rescue them later.
Beefy Queso (Cook's Science)