1 – diced onion
2 – cans dark kidney beans
2 – cans ranch style beans
2 – pounds ground beef
1 – pound breakfast sausage
2 – cans beef broth
2 – cans diced tomatoes
2 – cans tomato soup
1 – can Rotel
4 – tablespoons chili powder
2 – tablespoons smoked paprika
4 – teaspoons cumin
1.5 – tablespoons minced garlic
Salt and pepper to taste

Mix ground beef and ground sausage together and form a ball. Coat your meat mixture with your favorite rub. For chili, I like to use a The Salt Lick Grill Seasoning (salt, black pepper, cayenne pepper, and garlic). Add all other ingredients to a large pan and stir together. Place grate over pan and place meat on top. Place on smoker at 250 degrees for about an hour or until the meat reached an internal temperature of 140 – 150 degrees (usually about 1.5 hours). Remove meat and crumble. Add smoked meat to chili pot and stir. Crank up the smoker to 350 degrees and continue cooking for additional hour. Taste and add salt and pepper to taste. Remove from smoker and enjoy with your favorite condiments.

2 – package favorite cornbread
1 – lg can diced green chili
1 – cup cheese

Follow directions on package to make cornbread mixture. Add 1 can diced green chili and 1 cup cheese to mixture and stir. Pour into greased muffin tins or pan (if you want cornbread). Put pan on smoker at 350 degrees for about 40 minutes.