Spices when doubling a chili recipe

I’m going to cook some scratch chili using the recipe below. I plan to use roughly 4-5lbs of meat, so essentially doubling the recipe. I am OK to simply double the spices as well, or should I go with like 1.5 times do as not to overspice? It seems like the chili powder is already pretty heavy, but I’ve never cooked a chili without a premade spice pack.

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Susan Dean Chili Recipe 2008 winner

Step 1 - Combine 3 TB San Antonio Original Chili Power and 2 TB Mexene Chili Powder to create Susan’s chili powder blend.

Step 2 – Brown 2 pounds of coarse-ground beef. Cover with liquid and boil for 20 minutes.

Step 3 – Add the following and simmer for one hour One can 14 ½ Swanson beef broth 1 - 8 oz can Hunt’s no-salt tomato sauce 1 cube Knorr’s beef bullion 1 cube Knorr’s chicken bullion 3 TB Susan’s chili powder blend 1 TB granulated onion 1 TB paprika 1 pk Sazon Goya

Step 4 – Add the following and simmer for thirty minutes 2 TB Susan’s chili powder blend 1 tsp granulated garlic 1 TB cumin

Step 5 – Adjust heat with Louisiana “Original” Hot Sauce

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