It always starts with what can I smoke that I have not smoked before. Late fall and early winter is the perfect time for something hearty and warm and chilli is a perfect fit. Meat Church gave me an inspiration but as always you must throw in your own angle.

Tips

1. Use a 13 Qt Dutch Oven like Le Creuset that is enameled exterior for easy cleanup
2. 6 lb Smoked chuck to add meat to the chilli
3. 2 lb Ground Beef
4. 1 lb Ground sausage
5. Smoked Jalapeno and Scotch bonnet for heat
6. Smoked at 275° for 6 hrs with pecan wood
7. Don’t put your beans they need little time to warm and cook
8. Switch to tomato paste in a tube vs can

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