Ingredients:

2 medium onions sautéd in beef tallow
1/4 cup of minced garlic
1 can of Bush’s Chili Magic mild
1 can of bush’s grillin beans Sweet Heat
2 cans of fire roasted diced tomatoes with garlic
2 cans of beef consume
1 small can of tomato sauce
1 tsp chili powder
1 lb ground beef
1 lb pulled pork

*Optional heat*
1-2 dashes of franks hot sauce
1-2 dashes of chili flakes

Season big meat ball mixture with about a tablespoon of brisket rub
Then cover ball with brisket rub
Place pot of chili on smoker when ambient temp hits 250°
Set ball on grate elevator rack
Smoke over post oak at 250° until ball reaches IT of 145°
Take ball off grate and break up into chunks, increase temp to 300°
Then add back to chili for another 2-3 hours

Stir chili each hour

Add beef stock/broth if too thick