For the chili base, combine onion, bell pepper, assorted chili peppers, tomato paste, diced tomatoes, beans, chicken stock, Worcestershire, soy sauce, butter, and essential spices like chili powder, cumin, and cayenne. For the ground beef "loaf," use 85% lean ground beef (or a mix with ground pork), smoked paprika, chili powder, optional barbecue rub for flavor, and choose oak, apple, or pecan wood for smoking.
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Preheat smoker to 250-275°F. Make the chili base by sautéing onions, adding peppers, spices, tomatoes, beans, and stock. Simmer. Form ground beef into a loaf. Coat with oil and rub. Place meat loaf on a rack over the chili base to catch drippings.
Smoke meat loaf and chili for 2 to 2.5 hours, or until 150°F internal temperature. Increase the smoker temperature and cook until meat loaf reaches 155°F. Rest meat loaf then crumble into the chili base. Return to smoker and cook 30 mins to 1 hour until chili thickens.
Top with desired garnishes.