My rule for cooked food has always been 3 hours. That is cumulative. So to me this one is difficult to answer. If it sat out for and hour and a half before I put it in the fridge the day before to chill it, and then it sat for this other period of time, it is risky because I don't know if the chili hit 165 and it spent 3 hours in dangerous territory. However, if I put the leftover chili in the fridge after only 20 minutes, then I'm OK in my book, reheat and serve.
From a food service and legal perspective, I honestly don't know. In this case I answered reheat and serve.
I can't wait to hear the answer.