For me, that would be the chili, chipotle, cumin, coriander and oregano, and leave seeds out of the chili peppers (which this recipe suggests anyway). I'll admit I don't have much experience with chipotle chili powder. Perhaps cut back on garlic if it seems excessive, though this doesn't. The two japaleno peppers don't seem too excessive, though it depends on their size. You could always start with just one. All that meat will disperse the heat. Overall, looks like a delish recipe!
One of my very favorite chili recipes is a lot simpler than this, it's the vegetarian chili recipe in the Moosewood Cookbook. I like to load it up with more onion and bell pepper and carrots and celery than the recipe has, and use chopped fresh Roma tomatoes, not canned tomatoes. The secret ingredient for the texture is bulgher wheat.
I just got the ingredients to make a very tasty pumpkin chili recipe I found online in 2020, using a small fresh pumpkin that I cut up and roast. (and roast the seeds in the toaster oven for snacking!)
I got some smokey chili or cayenne or something a couple years ago to try out and hated it. Everything I used it in would take on the same disagreeable fake smoke flavor. I tossed it.
Good luck!
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