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It turned out to be my favorite pot of chili I've made over the years.

Thanks. No beans in my chili. I do use it for Taco Soup and Borracho Bean Soup, etc.

Ready to take 'em off and prep for slow cooker.   Puree the peppers in a food processor, add some tomato sauce for moisture. Add everything into slow cooker, and add some moisture (I added Beer, but beef stock, chicken, or water would be fine). Add more paprika, cumin, chili powder...

Well, I'm making my second attempt at smoked chile chili today. Poblanos & Serranos, Diced tomatoes, seasonings, and meat.  Sorry, but the entity of "sports" does not have a monopoly on the word preseason. 5lb mix of ground beef and stew meat. Chili powder, cumin, salt, pepper, paprika And...

I know this is 30 years later, but I simply do a two zone, with hickory chips, and drip pan if needed. Granted, I have not yet smoked a brisket or a pork butt, but I have smoked salsa, bacon-wrapped jalapenos, taco meat, and chili, and they all turned out pretty good. 

I've changed my mind, and I have decided that it is an improved batch with the smoke. After a bowl of it, I was converted.

Thanks, all. We'll see. I've had a little taste this morning and -while it is good- I would not say it's my best batch, although I smoked the ingredients. The real test will be what others at work think.