BBQ Chili

1½ pounds ground beef
2 cups diced Spanish onion
2 cups diced green pepper

1½ teaspoons chopped garlic
1 jalapeño, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ancho chile powder
½ teaspoon chipotle chile powder
1½ teaspoons dried oregano
1½ teaspoons kosher salt
1 (32-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes with their juice
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 bottle beer 

SERVES 6

1. Prepare your smoker or grill for barbecuing, using the indirect heat setup, and preheat to 240°F.
2. In a heavy-bottomed pot or Dutch oven over medium-high heat, brown the beef with the onion, green pepper, garlic, and jalapeño, stirring to break up any lumps.
3. Place in a baking dish and smoke for 1½ hours.
4. Transfer the meat back to the pot or Dutch oven and add the cumin, coriander, ancho chile powder, chipotle chile powder, oregano, salt, crushed and diced tomatoes, beans, and beer.
5. Place over medium heat and bring to a simmer; reduce the heat and cook for about 90 minutes to develop the flavors, stirring often to prevent burning.