I think I'll use about the same amount of spices in my next batch but increase the volume to a full 2 quarts. This creates a dilemma for me because I like the consistency the way it is and just adding water will probably make it too thin. I should probably increase the amount of tomato sauce as well and be careful when I adjust to lessen the tomatoey taste.
I need to keep in mind when cooking that the chili will end up tasting spicier later. If I can get used to a milder taste while cooking, I may be able to avoid over seasoning my next batch.