Hi Rebekkah, are you using a pressure canner to can your chili? If it has meat in it, it must be done in a pressure canner. In the US there are university extension recipes. These are tested to see if they are safe, so generally and culturally we use those recipes in the US. Other countries have different cultural rules. So since I'm from the US and from Canada, I generally use the recipes or close to those recipes for pressure canning.
If you are in fact pressure canning, you would pressure can your goods for the period of time required in the recipe for the longest time required for any one ingredient. Like if it is meat, then it gets pressure canned at the pressure and the timing, of the meat. (90 minutes) (generally some vegetables are less time) And salt, it is not required, but used for taste in pressure canning.
If you are talking about water bath canning, then yes the acidity matters, so you shouldn't probably change the type of vinegar, or the acidity in the recipe you are using.
Does that help?