Difference would be in the spices, American western-style chili would have chilies in any type/amount. Italian (never heard of it), would have Italian seasoning (maybe some dried red pepper flakes). Ground (or shredded) beef/turkey/italian sausage, serve over pasta or polenta. I'd call it a very thick spaghetti sauce, and never let them hear the word "chili".

So I'd never heard of this, and I looked it up. It seems like a marinara sauce with a lot of ground meat, served with polenta?

https://www.foodnetwork.com/recipes/rachael-ray/beef-and-pork-italian-chili-2232922

Other than the fact that there's chili powder or ground chiles in it, I wouldn't even call it chili - maybe Italian stew?

Don't ever ask this question in Texas lol!!!

LOL!! I hadn't looked up recipes and was thinking it must be either the midwest chili over spaghetti thing or something like Sushipup suggested. Totally tickled that it turns out to be pasta e fagioli. I grew up in chili con carne land where beans weren't a defining ingredient to chili.

How old are your kids? It sounds like maybe they're still young? I'd guess that most, after a good five years of fending for themselves, would be thrilled to be let in on mom's secret recipes even if it means anchovies. ;) I was about 25 when my mother started writing out her recipes for me, though I had cooked with her all my life, so there were no surprises. You might consider going clever and getting a locking diary or combination locked box to put your recipes in, one for each kid. Swear them to guard the "truth" about the recipes, because one daren't speak certain ingredients' names. Maybe even write "spice" or "salty flavor" on the recipe with glossary that explains which one means finely chopped spinach and which anchovy. That way, it's a game, not a lie. :)

Puttanesca flavoring are similar to chili but Italian. I love that style sauce. If I made it like chili, I would end up calling it "spicy minestrone."

The other kind of chili I like is Greek inspired Cincinnati chili. Not Italian but a neighbor. Here's my favorite recipe from Sara Moulton. https://www.cookingchanneltv.com/recipes/sara-moulton/cincinnati-style-chili-1920009

Interesting, Pinkmountain! I'm intrigued with the wine vinegar and molasses in the Cincinnati chili. I will have to try that. I add a sprinkle of sugar or brown sugar to most tomato-based sauces but not molasses. And I and my son love olives and capers. Someone (I believe it was Martha) posted a soup with olives, so puttanesca is another one to try.

Pillog, my kids are teens but my husband has been the pickiest eater all these years. I catered to his tastes from the start, some good and some bad. But it sort of fueled the beast so that everyone around here has an opinion. And looking back, it's been fine and a good challenge to me as the family cook.

You're right in that they'll be more interested in how I make their favorite dishes. They hang out with their friends and go for fast food, but they come home saying, "I shouldn't have eaten that..." I am glad that I've given them a preference for real food cooked at home, and I love the idea of someday sharing with them a box full of secret ingredients--like anchovies!

When I make chili, I start with the basics, no seasoning. Set aside a bowl to take over for my dad, and then go from there . . . I am so happy to have married a man with a reasonably adventurous palette. The only sad part is he does not like lemon flavored things!

Cinci chilli is more like a "sloppy joe" flavoring or barbecue tinged chili. I don't serve it with all the toppings, just with kidney beans, usually over pasta topped with cheese or not depending on how good I am following my diet. I don't do the onions or crackers, although I have been known to sprinkle chopped scallions on chili. Depending on how hot you make it, it also has a tinge of the "coney dog" topping flavor, at least the coney dogs I have had.

This is all very interesting to me. For me, molasses goes in baked beans absolutely, and barbecue sauce optionally. Never in chili. But, for me, chili isn't tomato forward. It's more about peppers and cumin, and cooked down meat. The tomato is background.

Never heard of Italian chili. I'd guess I'd switch out the Mexican herbs and spices for Italian, and maybe use some hardy/thick forms of pasta instead of beans?

I like Mexican chili much more than Italian tomato sauce, so not something I'm inclined to experiment with.

Pillog, I recall my German grandmother made a more broth-based chili that contained diced tomatoes but not tomato sauce (I don't believe). It contained beans and conventional chili spice, but it wasn't tomato-based. It was very good.