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Smoker


Chili:
2 tablespoons oil
1 onion, diced
1/2 cup diced chilies or peppers, like hatch or jalapeño or bell peppers or hatch peppers
1 28oz can diced tomatoes in juice
1 15oz can stewed tomatoes
1 can Rotel (whichever flavor is your favorite)
Water as needed
1-2 cans chili beans (optional)
1 package chili seasoning mix (Click Here)
SPG to taste
Meat:
2 pounds lean ground beef (or a mix of sausage/chorizo and ground beef) (I prefere 1/2 and 1/2 with chorizo)
1-2 tablespoon chili powder
1 tablespoon SPG
Chili Beer or your favorit ebeer

In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and peppers and cook until soft.
Add in all the tomatoes and the chili seasoning mix and stir to combine. Add the beer. Heat over medium heat until simmering.
In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large ball, and place the whole things on a rack above the chili.
Fastest approach:
Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically.
Turn the grill up to 325-350 and continue cooking until the meat is 145-150 degrees.
If chili is too thick add some water, do a cup at a time.
All smoke method:
just smoke at 230 till meat reaches temp, it will take about 3 hours this way. Add water as needed per the directions above.
Place the meat into the chili and break it apart. If using beans add now. Cook another 20 minutes, stirring well, and serve hot.

Some easy substitutions and that can be made are listed below.

Throw in some more vegetables, like bell peppers, celery, etc.
Make it spicier! Hot sauce would make this even better!
Use your own chili spice mix.
Leave out the beans or add in more.
Think coffee or chocolate make chili amazing? Toss some in, if you are brave.

Excellent