Thinking more about chili

I went looking for chile pasilla yesterday at Fiesta. They didn't have it. They had a lot of chile ancho, chile california and another chile I don't remember. LOTS of it. I looked at Wikipedia just now and learned that chile ancho is dried poblano. I also went back and looked at the Texas Monthly chili recipe again, and realized that I improvised from the very beginning. I knew I added the idea of one fresh chile, either jalapeno or serrano, whatever I had on hand, but I had forgotten that the recipe only calls for ancho and pasilla. I added chipotle and guajillo, probably just because I saw them in HEB and said why not?

I wanted to learn even more about chile and found this article on Fine Cooking. It said that chili was originally probably about the chiles, not the meat, and I think that's the direction I want to head in. But I'm thinking instead making the chili more diverse in terms of chiles, at least for now, it may be better to go in the other direction. Experiment with two chiles, or even just one. With poblano, I have the advantage of easily being able to put my hands on both the fresh and dried versions. So now I'm thinking instead of reducing the amount of meat, I could just greatly increase the amount of both dried and fresh chile and see what happens.