Ninja Woodfire Over the Top Chili

Set the Ninja Woodfire to broil and preheat for about five minutes. Add the peppers and check after about five minutes. Continue until blistered and charred. In the video they need about 20 to 25 minutes, followed by a few more minutes.
2 Cubanelle peppers, 1 Poblano pepper, 1 Red bell pepper
Dice half of the large onion and roughly chop four or five large garlic cloves. Let the roasted peppers cool, then peel the skins as well as possible. The cubanelle skins do not peel as cleanly as the poblano. Taste for heat and remove the poblano seeds as Dad does.
2 Cubanelle peppers, 1 Poblano pepper, 1 Red bell pepper, ½ Large onion, 5 Cloves Garlic

Combine crushed tomatoes, onion, garlic, drained black beans, and 12 OZ beef stock in a small catering steam pan. Stir in the chili base seasonings. If you want spicy chili add the whole can of chipotle in adobo, if you want a mild chili hold back the chipotle in adobo until tasting later.
28 OZ Can Crushed tomatoes, ½ Large onion, 5 Cloves Garlic, 15 OZ Can Black beans, 12 OZ Beef Stock, 1 TSP Granulated Garlic, 1 TSP Granulated Onion, 2 TSP Cumin, 1 TSP Coriander, 1 TSP Smoked Paprika, ⅛ TSP Cinnamon, 4 Bay leaves, 2 TSP Salt, ½ TSP Black pepper
Fill the pellet hopper with your chosen pellets. Dad uses pecan pellets and a heat proof glove to handle the hot hopper, don't forget to do the Dad Shake. Select smoker mode at 250°F (121°C). The seven hour timer setting is not the expected cooking duration.
Shape the 2 LB of ground chuck so it holds together with reasonably even thickness. Season with 1 tablespoon each of salt, black pepper, granulated onion, granulated garlic, cumin, and smoked paprika. These beef seasoning amounts are estimated. Add the prepared peppers to the chili base.
2 LB Ground chuck, 1 TBSP Salt, 1 TBSP Black pepper, 1 TBSP Granulated onion, 1 TBSP Granulated garlic, 1 TBSP Cumin, 1 TBSP Smoked paprika, 2 Cubanelle peppers, 1 Poblano pepper, 1 Red bell pepper

Place the beef on a rack above the pan of chili so the drippings fall into the base. Insert a probe. Smoke until the beef reaches 160°F (71°C) internally, about two to three hours in this cook. Follow the probe temperature rather than the time.
2 LB Ground chuck
Crumble the cooked beef into the chili and mix. Taste, then add a couple of hefty pinches of salt (to taste), apple cider vinegar (to taste). If you held back the chipotle peppers add as much as you like with some adobo sauce.
1 TSP Salt, 3 TBSP Apple cider vinegar, .7 OZ Can Chipotle pepper in adobo
Return the chili to the Woodfire at 275°F (135°C) for about 30 minutes to one hour. In the video, Dad finishes after one hour. Serve with 4 tablespoon shredded cheddar cheese and 1 tablespoon sour cream.
4 TBSP Shredded cheddar cheese, 1 TBSP Sour cream

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