Texas Chili

Instructions:

Heat a 7-quart Dutch oven over medium high heat with a tablespoon or two of oil. Once hot add the ground beef and sausage and cook until browned. Transfer the browned meat to a colander set over a bowl to drain the fat. Add a couple tablespoons of fat back to the pot and, working in batches, brown the chuck roast. Transfer the meat to the colander with the ground meat as you go. 

Add a few tablespoons of fat back to the pot if it seems dry and add the onions, garlic, and chipotle chilis. Saute until the onions are softened then add in the chili seasoning. Add all of the meat back to the pot, leaving the fat behind. Add in the beef bouillon, anchovie paste, tomato sauce, fire roasted tomatoes, and the beer, stirring to combine. 

Set the smoker or oven to 225 degrees and cook, uncovered, for 7 - 8 hours stirring occassionally.