I don't think you can say "most chefs" use smoked paprika...it depends on what they were making.
Depending on what kind of "regular paprika" you have there may or may not be a differemnce.
Paprika is as hot as the peppers it is made out of.
I think garlic would be the flavoring I would find it hardest to live without.
Linda C

Smoked paprika has a very profound smoked aroma and flavor. It is very different from sweet or hot paprika and is used where a smoke flavor is wanted like maybe a rub for meat to be grilled but not on deviled eggs, for instance.

It would be a toss up between fresh garlic and pepper for me.

Smoked paprika's good in chili. I get mine from Penzey's. I'm a big pepper fan & also love cumin.

I'll have to try the smoked in chili as you suggested, Ginger.........I tried it in another recipe a while back (don't recall what it was) but I didn't care for it. Will give it another try before I pitch it.
I love the Penzey's Szechuan Roasted Pepper-salt......great on anything that needs salt and pepper.
I use a lot of coarse ground pepper and Montreal Steak Seasoning too. Just got the new Penzey's catalog today and they are giving away a new ground pepper.
RL`

Garlic, Garlic, Garlic!!!! I, too, love Montreal Steak Seasoning. When we cook steaks on the grill, we season with this spice, a little worchestershire and let sit for about an hour before the steaks hit the grill.