Stir in the tomatoes, chicken stock, vinegar and brown sugar or honey. Stir in and bring to a boil. Reduce heat and simmer on low heat, covered. After a bit, maybe 20 minutes, check to see if you want the water added, and add it to your preference. Simmer until the chili is rich, deep red and minutes before serving, add the beans. Taste for sugar, salt and pepper.