meatball:

2 lbs. ground beef 80/20
1 tbsp. Worcestershire sauce
1 tbsp. Montreal Steak Seasoning

  • mix well and shape into a giant meatball, slightly flattened

chili base:

1 tbsp. oil
1 onion diced
1 bell or poblano pepper diced
3 cloves garlic minced
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tsp. chipotle powder
2 (14.5 oz.) cans tomatoes
1 (14.5 oz.) can beans drained and rinsed, or 1 (14.5 oz.) can refried beans
1 (4.5 oz.) canned diced chilis
2 tbsp. tomato paste
1 cup beef broth
2 tsp. salt
1/2 tsp. ground black pepper or to taste

  • in a large dutch oven, saute onion, pepper, and garlic in oil until tender
  • add chili powder, cumin, and chipotle powder and stir for 1 minute
  • add remaining ingredients and bring to a simmer

smoking:

  • heat smoker to 225°F
  • put meatball above dutch oven (on a higher grill or just on a grill plate on top of the dutch oven
  • smoke for 1 hour, then raise heat to 325°F and cook until the meatball internal temperature reaches 160°F (about 30-60 minutes)
  • stir chili base every 30 minutes and add additional (preheated) beef broth as needed to keep it from drying out
  • remove meatball, rest for 10 minutes, then chop/shred and add to the chili base.
  • stir, adjust seasoning, and serve.

source: https://cookwhatyoulove.com/over-the-top-chili/