So our church is having a chili cook off this year, and I thought I'd enter and give it a try. I've never really had that "go to" chili recipe nor have I ever tried making food in any sort of cook off. But, I figure it'll be fun. I'm using Tommy's World Class Chili as a base from this thread. http://www.smokingmeatforums.com/t/50975/tommys-world-class-chili Doing a couple things different. I'm using 3# of my PP from last Sunday, 3# of my homemade bacon, and 6# of top sirloin that will be smoked to an IT of 140 and slow as possible (but within 4 hours). It'll then be cubed and browned a bit in the bacon grease before all the rest of the ingredients are thrown in a simmered. Also, I roughed chopped all of the peppers and onions yesterday and cold smoked them for 6 hours with the AMNPS and pittmaster dust. Had the smoker going, so I threw in 6 blocks of simple cheese (cheddar, pepperjack, and colby). A couple photos.