Store brand canned tomatoes ruined my chili, or maybe saved it

I tried swapping my usual name brand diced tomatoes for the dollar store ones last Tuesday because the pantry was bare and I was too lazy to drive the extra mile, and the chili came out way sweeter than normal, kind of like someone dumped sugar in it. Turns out those cheap cans are packed with a different variety of tomato that caramelizes weird when simmered for an hour, which actually made the whole pot taste almost like barbecue sauce, and my crew ate it faster than usual. Has anyone else had a store brand swap go sideways like that, or is it just me and my chili recipe?

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