I just made a big pot of red on Sunday.. I will rough chop dried Guajillo, Ancho, Jalapeno, serrano, and Puya peppers. Toast them in a dry skillet till they start hurting my eyes, then add a cup of water or chicken broth. Let it simmer for a few minutes then turn off the heat and let the peppers steep for about 30 minutes. After that, I hit it with an immersion blender and add it all to the chili about the time the onions are almost translucent.
The Jalapenos and Serranos are from my garden, I smoked them to dry them last summer.
I don't think it really matters much which peppers you get in there. I use what I have on hand usually.. And I also still use fresh poblano, jalapeno, and red bell pepper. If I have time I will smoke the poblano and jalapeno for an hour or so before dicing and adding to the chili