Going to make my smoked chili but first I took 1 pound of applewood bacon, 1 pound chuck roast, 1 pound spicy ground sausage and 1 pound pork butt. Cube the meats into 1" chunks then rub the with smokehouse maple rub. For the bacon rub it down with La Pans rub. If you have a cryovac then use it to marinade over night in the fridge or you can just wrap with plastic wrap. This old bailed pan makes a perfect smoking pan to lay out all the meat. On to the smoker for two hours or so using pecan chunks for my choice of wood. All cooked up with a nice smoky pecan flavor. In a #9 or #10 dutch oven saute in light bacon grease 1 large sweet onion, 1 Anaheim chili, 1 jalapeno chili, and 1 small habenero chili. Seed and remove the vein in the chilies first then dice them up and lightly saute until l soft. Drain and add 1 ea 14 oz can of red kidney beans, small black beans and pinto beans. Add 1 14 oz can of chicken broth, beef broth and fire roasted diced tomatoes. Drain off any fat and cut up the bacon into small pieces and add all the meat. Add 4 cloves garlic, 3 TBSP chili powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, 2 TBSP molasses and 2 bay leaves. Mix well. Place the lid on the pot and into the oven at 250 degrees for 6-8 hrs. The meat and beans need to cook down and when it comes out there will be one more step before it is ready to eat. See you all in eight hours.