I'll be making a batch this weekend. I like to use a chuck roast that goes on the smoker a day prior. Cook to an internal temp of 110 ish and rest for an hour or so before I cube it up. on the following day, I brown some pork sausage, cut up bell peppers, onions, garlic and maybe some spicier peppers. Once that's all done, I add a packet up taco seasoning, brown sugar, salt, pepper, chipotle, cumin, paprika, and a little salt. One can of whole tomatoes, one can of tomato sauce, one can of rotel and sometimes a can of chili beans and garbanzo beans. Stir and let simmer for quite a few hours.