Dont go for bottom-of-the-barrel and youll do fine. Your medium-range chisels, Baileys and the like in the ~$20 range are going to have well made simple carbon steel blades with good heat treatment, by and large, and thats all you really need. Sure, the fancy exotic hardwood handles and pattern-welded steel bodies polished to a mirror gloss are nice and everything, but they arent going to get the job done any better. Those $140 chisels are just going to empty your wallet faster, and require sharpening a tiny bit less often. They wont make your work any better though, that depends on what you do with them.
On the opposite end of the spectrum, you dont want to go with the absolute bottom-of-the-barrel stuff because usually the heat treatment of the steel is where costs get cut. Heat treatment is what makes or breaks an edged tool, way more than steel choice. A well-done piece of plain carbon steel will beat our a poorly heat-treated piece of PM-V11 any day of the week.
Personally, ive got a set of Irwin Marples chisels. Plain carbon steel blades, plastic handles, had them for a few years now and think they were less than $40. Put a little elbow grease into lapping the backs when you first get them, sharpen them right and theyll glide through anything you want. Save the super-steels, really theres not a lot of benefit but a whole lot of tradeoffs. Less sharpening for more sharpening time needed, better edge retention for worse edges, etc. As a knifemaker, i maintain that simple carbon steels are where its at unless you have a very specific need