Chimayo is the original home of a variety of chile, medium hot, now more widely grown, that we use exclusively. We bought 10 pounds of the pure chile powder (molido) there last year (Ortega's shop) because it is cheaper than in Canada where we live now. Also bought a ristra (the string of sun-dried chile) for decoration. The dried chile may be pulped and used but (as I noted before) use gloves if you are sensitive. Don't wipe the sweat off your brow with chile-covered hands!

In most of the Spanish colonial villages (Chimayo dates to about 1680) the crops were blessed but the produce sold is not considered "holy." Visitors should look for the old part of the village, built out of adobe, around a square in fortress style. Partly in ruins and partly used, it is, I believe, the only one left in New Mexico. Some of the locals try to discourage visitors, much to the despair of the family trying to run a B & B at one corner of the little square, and a little grocery on another corner.

Chimayo chile is available from specialty stores (one in western Canada where I live) and by mail order (of course in New Mexico, many grocery stores have it).
Try NMcoffee and enter chile in Search. Then click on dried ground chile (NOTE: enter chili and you get the answer that there are "no products that contain chili"). There are other sources in Google that may be better, I have not tried any of them.