The secret to great chili is all in the beans and the ground meat. Plus the tang. Salsa Ranchero is what I use. It’s the jar with the exploding thermometer on the side and it makes you sweat when you eat it. Chop up the tomatoes, onions, and garlic, throw in good tomato puree, along with some tomato paste, and voila!
At college we used to make a big vat of chili, get a few cases of beer, and invite everybody over, BYOB and S (bowls and spoons). Everybody loved our chili. We would sit there eating and sweating and listening to Foghat... Those were the days.
...you've got spaghetti sauce, NOT chili!