My chili always tasted flat until I tried this one thing

I've been making canned chili for years and always added water to thin it out. Then last month my buddy watched me do it and asked why I was diluting the flavor. He said to use the liquid from a can of diced tomatoes instead. I tried it with a can of Wolf Brand and a small can of Rotel, and it was like a completely different meal. Anyone else got a swap like that that made a basic can taste way better?

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