@142b9e07 Sure, I think I've shared it before, but it's 50/50 beef/pork, garlic, onions, kidney beans, smoke that shit first to pick up the smoked flavour.

Cook the onions and garlic in a little butter or lard until translucent, then brown off the meat.

Then it's half/half tomatoes and beef stock, cumin, whatever chilli tickles your fancy, then two more hours minimum before adding the beans - serve within half an hour.

I use Hickory but you can use whatever wood you want for the smoking process. 

 @142b9e07 you can add paprika too, but that's cheating. I usually do though. 

 @142b9e07 forgot, if you're using a smoker it won't get up to temperature for ages if you put the fluids in cold. Heat that up to boiling on the stove before adding.