The Spouse'S Chili

• 3 pounds tri-tip, cut into small cubes
• 1 baseball-sized sweet onion, chopped fine
• 6 cloves garlic, smashed and minced
• 2-3 cups homemade chicken stock
• 1 15-ounce can tomato sauce
• 1 8-ounce can tomato sauce
• 3 tablespoons cumin, toasted briefly
• salt and pepper to taste
• 8 tablespoons commercial, no salt added chili powder, such as Gebhardts, Whole Foods, or WIlliams-Sonoma
• 1 tablespoon balsamic vinegar

1. In a skillet, brown the meat until there's no more pink left. Drain off the fat, put the meat into a heavy pot with a close-fitting lid, add the onions, garlic and 2 1/2 cups of the stock. Bring to a boil, cover, and simmer for 45 minutes.
2. In the meantime, use a medium bowl to mix together the tomato sauce, chili powder, cumin, balsamic vinegar and enough of the stock to make it so it doesn't clump.
3. Stir in the sauce, cover again and simmer another 30 minutes or so or until the meat it meltingly tender.
4. Take the lid off, let reduce for five minutes or so, salt and pepper to taste, and adjust seasonings.
5. Serve with plenty of grated cheese and chopped onion.

cubes, sweet onion, garlic, chicken, tomato sauce, tomato sauce, cumin, salt, commercial, balsamic vinegar

Taken from food52.com/recipes/16018-the-spouse-s-chili (may not work)