Line rimmed baking sheet with foil and top with a wired grid cooling rack.
Using a rolling pin, roll the meat into a rectangle roughly the size of a cooling rack between sheets of plastic wrap or wax paper. Remove the top piece of the plastic wrap and use the bottom one to help you flip the meed into the rack; remove the bottom piece of plastic wrap and discard.
Transfer the diced onion and bell pepper to a perforated vegetable grilling tray or a metal kitchen colander. Alternatively, you can poke holes in a heavy duty sheet of aluminum foil, the poin is to allow smoke to circulate around th ingredients.
When ready to cook, start the Traeger grill on Smoke with the lid open for 4 to 5 minutes which will allow the fire to be established.
Put the baking sheet and grilling tray on the grill. Smoke the mat and vegetables for 1 hour. Break up the meat up inot small chunks or crumbles and add to a Dutch oven along with the 2 to 3 tablespoons of th meat dripping. Stir in the onion, bell pepper, garlic, diced tomatoes, beef bouillon, bouillon cube, beer, tomato sauce, chili powder, cumin, an oregano.
Increase the heat on the Traeger to 300 degrees and cook the chili, uncovered, for 1-1/2 to 2 hours. Stir in the chili beans and chocolate chips. Taste for seasoning and texture, adding omre prepared beef bouillon or spices if needed. If the chili is too runny, remove one or two ups and pure in the blender; stir back into the chili. Continue to simmer for 30 minutes to 1 hour more.
Serve hot in bowls with any and all suggested toppings.
2 pounds ground chuck
1 large onion, diced
1 red or green bell pepper, stemmed, seeded, and diced
3 cloves of garlic, minced
1 15-ounce can diced tomatoes, or diced tomatoes with chiles
2 cups prepared beef bouillon or stock, plus more as needed
1 beef, chick pork or chipotle bouillon cube, preferably Knorr's brand
1/2 cup dark beer or strong brewed coffee
1/2 cup canned tomoato sauce, or 2 tablespoons tomato paste
1-1/2 to 2 tablespoons chili powder, or more to taste
1 tablespoon ground umin or more to taste
2 15-ounce cans chili beans with sauce
1 tablespoon chocolate chips
option for servings: chopped fresh cilantro, grated cheese, sliced green onions, sour cream, tortilla chips, Mexian hot sauce.