Add 2 quart jars of stewed tomates and 2 pint jars of tomato sauce. I also added about a quarter of a jar of canned green chilis. I sprinked in some dried garlic and 4 tablespoons of chili powder. Add 2 cups of chicken broth and salt to taste - I added one large palmful - probably about a tablespoon.
This made a pretty large stock pot full - somewhere between 6 & 8 quarts of chili - but it won't go to waste - it will be eaten this week.