Please help me to make mild chili from this recipe

[Not Heidi]

Hiya. I don't cook much, but when I get a recipe I'd like to make, I must make it - and soon. I want to make this one before Thanksgiving.

Meet the Chili Lovers - my family, comprising four adults: my sister, Fish; her non-binary daughter (who has no nickname); my wife, the Tough Ol' Mountain Woman (MW); and yours truly, Bertha. Our household is The Aunthill of Fountain Valley.

Fish and I don't do well with spicy foods. I know it's possible to make very tasty Mexican dishes without the heat, and that's what I need. It has to be quite mild, as mild as you experts can help me to get it without ruining the flavor. Also, the narrative that accompanies the recipe explains that chipotle chili is added for "a smokey dimension to the chili, enhancing all of the other flavors." I don't like smoky flavoring, but please, tell me your opinions.

Chili con Carne

2 tablespoons chili powder
1 teaspoon chipotle chili powder
1 tablespoon ground cumin
2 teaspoons ground oregano
1 teaspoon dried thyme
1/2 teaspoon ground coriander
3 to 4 tablespoons water
4 strips bacon
2 1/2 pounds chuck roast, cut into 1/2-inch cubes
Kosher salt
1 medium white onion, chopped
3 cloves garlic, minced
2 jalapeño chili peppers, seeded, ribs
removed, minced
1 (14-ounce) can whole tomatoes
2 1/2 cups water
1 tablespoon freshly squeezed lime
juice
1 teaspoon sugar
1 (14-ounce) can kidney beans, drained
1 teaspoon cornstarch, dissolved in a
couple of tablespoons of water
Kosher salt
Grated cheddar cheese, garnish
Red onion, garnish

* Make the chili paste:
In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.
* Cook the bacon
* Brown the beef chunks in bacon fat
* Cook the onions
* Combine the chili ingredients in a big
pot, simmer, then cook slowly
* Thicken with cornstarch
* Add the kidney beans
* Add toppings to serve

I imagine that the only place to reduce the heat is in step one. Am I wrong?

What are your thoughts on pinto beans vs kidney beans? I like pintos a lot more than kidneys, and I plan to use them when I make this - unless I hear some good arguments for kidneys. MW likes kidney beans, but I've been eating kidney beans for 24 years, and it's her turn to compromise.

Thanks for your help, friends!

And, hey: if you've got what you think is a better recipe, lay it on me. 😃