Preheat your BGE to 350°F. with inverted plate setter (legs up). Place cast iron dutch oven on the plate setter and allow it to warm up. Add 2 or 3 fist-sized chunks of wood to coals. Add 2 Tbs. olive oil to dutch oven, then add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Close lid and cook for 1-1/2 hours, stirring every 10-15 minutes.

Remove dutch oven from BGE, remove meat and drain on paper towels. When meat is well drained, spread it out on a large flat pan lined with foil. Add another chunk of wood to fire, place grid on plate setter and put pan with the meat on the grid and smoke the meat for about 30 minutes.

Remove meat and grid and set aside. Return dutch oven to BGE, add olive oil and sauté onions, green pepper, and jalapeños until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours Remove bay leaves, dried chiles and serve.