Preheat the grill or smoker to 250 degrees. Add pellets or wood chunks to generate a nice smoke.
Place all of the ingredients in an enameled dutch oven and stir well.
Smoke for about three hours, stirring every 30-60 minutes.
Note: If the chili is too thick, use some beef broth to make it thinner.
Taste the chili after about an hour to make sure it doesn't need to be adjusted.
Remove after about three hours. Serve and enjoy!
Notes
Use a mix of different beans. Save some money and rehydrate dried beans over night, or just use canned beans.Substitute a lean beef or ground turkey for a healthier alternative.Stir frequently for the best results. The smoke will only impact the top, exposed surface of the chili, so it is best to stir that periodically to blend in the smoky flavor.Don't cover the dutch oven or the chili will not gain any of the smoke flavor.You will find that your leftovers will have an even more robust flavor as letting it refrigerate over night gives more time for the flavors to mix. Storage: My favorite way to store leftovers is to fill a Ziploc bag with the smoked chili, squeeze out any air, and freeze it as it lies flat on a sheet pan. Don't forget to label it.