Personally, I would toss it. Chili has a bunch of ingredients that have no acid, and is thus a great place for microbes to thrive at room temp. If it had been refrigerated, you could have put it back into a pot, brought it to a simmer, and started over with clean jars, and the pressure canner.
I have eaten chili that was left over at room temp for several hours, cold pizza too. But you are risking stomach illness, and it's just not worth it. If the lids were not clamped, there is no chance for botulism, as the responsible microbe is anaerobic, that is, live in an oxygen free environment. If the lid was clamped down, even if not perfectly sealed, then botulism is possible.
Here is link for safely canning chili - https://nchfp.uga.edu/how/can_05/chili_con_carne.html
Be safe. dump the chii. Make a new batch and follow correct procedure.
Seeeeeya; Chief Longwind of the North