The spices blended well with this batch of chili, as evidenced by the lack of adjustments needed while it was cooking. The consistency was much smoother with the tomato sauce than it had been with the tomato juice. I also noticed less of a tomatoey taste because I added water instead of more tomato sauce as the chili cooked. I think I could have added more water if I'd wanted to reach 2 quarts total volume.
The chili was still a little hotter than I had wanted even though the spices blended well. I think there was just too much spice for the given volume of chili, which was closer to one quart than two.
After it had set for a day, the leftover chili was definitely too spicy. I need to take this into account when cooking next time.