Cut meat into bite-sized cubes. Brown in hot oil. Add onion and garlic and continue to cook at medium-high heat for 2 minutes. Turn heat to a low simmer, add chilli sauce and broth. Cover and cook for 1-2 hours, stirring every 15 minutes. Add water as needed. Salt to taste. Meat becomes more tender the longer it cooks.
Also works well in a slow cooker, turned low and left for hours.
Chilli can be made ahead and refrigerated for 2 days until ready to use. It can also be frozen.
Add 2 cups cooked borlotti or kidney beans to chilli 30 minutes before end of cooking time.
Serve in individual bowls with a selection of condiments to spoon on top: sour cream, shredded cheese, chopped red onions, sliced green onions, chopped tomatoes, chopped fresh chillies, pickled sliced jalapeno chillies, chopped coriander, lime wedges. Or spoon chilli into hot flour tortillas along with any of the above condiments for burrito filling.
Chilli can also be served over hot rice.