Some of this is going to be trial and error. I can only guess since I don't like or make chili
I will say, though, that some of the flavor development in foods like soups, stews and chilis happens during resting in the fridge after the cooking is completed. More flavor compounds continue to develop.
I would cook it the day before you can it, and use the times specified in canning recipes because they're tested for safety. If you're using ground beef, it doesn't benefit from several hours of cooking time. This way, it will be thinner when you can it and then you can simmer to thicken when you're ready to use it.