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Fire up your smoker to 300 degrees using your choice of wood.
In a saucepan, sauté your onion, peppers, and garlic until soft and translucent. Add to your Dutch oven.
In the same saucepan, sauté your frozen corn along with a pat of butter, until soft and slightly blackened. Add to the Dutch oven.
Add your beans, Rotel, V8, beer, BBQ sauce, spicy mustard, and Worcestershire sauce to the Dutch oven and mix well.
In a large bowl, mix together your ground beef and Italian sausage. Add the garlic powder, onion powder, black pepper, salt, and chili powder. Mix until well combined and form into a large ball. Place on a wire rack.
Once your smoker is up to temp and producing clean smoke, place your Dutch oven on the grate and set the wire rack with the meat over top of it. Also place your Kielbasa in the smoker.
Smoke for about 3 hours, until the meat reaches 160 degrees internal. When your Kielbasa is fully cooked, dice it up and add to the Dutch oven.
When the ball of meat has reached 160, carefully crumble it into the Dutch oven and mix in.
Add ¾ cup of sugar and mix until dissolved. Continue smoking for about 30 minutes to meld all of the flavors together.
Serve hot with your choice of toppings.