(with beans… sorry, Texas)
I used a cast iron camping dutch oven since I planned on placing the pot over coals. In the video, you’ll notice that I inset the dutch oven in the hole for the smaller grate (I wasn’t initially planning on this, but it worked great).
10 dried chilis (Ancho, New Mexico, Guajillo — whatever you have).
2 Chiles de Arbol (these are HOT, use sparingly)
4 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground coriander
4 tablespoons dried oregano
1 teaspoon dried thyme
Bacon (I think I did 6 slices?)
2 large onions
2 poblano peppers
2 anaheim peppers (or serrano, or whatever you want)
6 cloves of garlic
4 10 or 14 oz cans of diced tomatoes w/green chilis
1 can of chipotles in adobo sauce
28 oz can whole peeled tomatoes
1 can of beer (because why not?)
3 lbs ground beef
1 lb hot breakfast sausage
Charcoal and wood chunks
I smoked the meats for about two hours. With the charcoal snake I averaged about 275 degrees for the entirety of the cook. I probably used too many wood chunks as I thought the final result was too smokey. I would recommend just 1 chunk and build up from there. I think ideally you just want a little smoke to complement the chili flavor, but to each their own.