Making chili (or chilli, opinions differ, mine included) con carne (a caravanland staple) this afternoon, I remembered some people I know who make a batch of what they call 'bolognese sauce', then freeze half of it to turn into a chili at a later date, by adding some spices.
NO! Though the basics are the same - onions, garlic, mince, tomatoes, oregano - these are two totally different dishes which must never be allowed to meet or interbreed.
Bol: good beef mince, chicken livers optional. Chili: best method is to boil a lump of brisket then shred it. But mince will do, and usually does round here.
Bol: fry in olive oil. Chili: lard or goose fat.
Bol: carrots, celery. Chili: green peppers. And red beans of course (though purists regard them as optional).
Bol: milk, white wine. Chili: a dash of lager. Secret ingredient: a pinch of instant coffee powder.
Bol: eat with tagliatelle. Chili: rice or tortillas. (Texans use cream crackers)
There, now you know.