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In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and chilies and cook until soft.
Add in all the tomatoes, the water, and the chili seasoning mix and stir to combine. Heat over medium heat until simmering.
In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large ball, sprinkle all sides with the jalapeño lime Pilsner rub (if using) and place the whole things on a rack above the chili.
Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically.
Turn the grill up to 325-350 and continue cooking until the meat is 145-150 degrees.
Place the meat into the chili and break it apart.
Cook another 20 minutes, stirring well, and serve hot.