Counteracting sweetness...

When I make chili, I do indeed lean toward a sweeter chili with a powerful kick, and I achieve this with some combination of a little brown sugar and a half-bottle of stout, and, perhaps, a sweet onion.
But, at times, my chili comes out too sweet for my own liking, and I was wondering if anyone knew how to counteract this (more apple cider vinegar, perhaps?)?
Thanks.

Hi,

You pose an interesting question. Just off the tip of my head, I know to counteract saltiness you add a potato to absorb the salt.

To counteract sweetness, you need bitter: vinegar or wine were some ideas I just got from googling. Also, if appropriate, you could add a little salt.