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Prepare your smoker to a temperature of 225.
Combine and roll up the ground meat including the sausage into a large, packed ball.
Add the olive oil to a very large skillet. Sauté the onions, garlic and adobo peppers (including all the liquid from the can) for about 10 minutes until the onions are translucent.
Remove from skillet and place the mixture in the dutch oven.
Add the tomatoes with the juice, 1 beer and 5 T of Meat Church Texas Chili Seasoning to the dutch oven and stir to combine.
Add the chocolate, cinnamon sticks and jalapeño to the pot.
Place the dutch oven into the smoker. Place the ball of ground meat on the rack above it.
Cook the chili at 225 until the ball of ground meat reaches at 165.
When the ball of ground meat reaches 165, break it up and drop it into the chili to simmer the rest of the day.
Increase the temperature of the smoker to 250 degrees.
Stir the chili every 45 minutes or so. You can also cover the pot if you desire.
Remove from the dutch oven from the smoker. Pour yourself a big bowl. Garnish to your liking and serve with cornbread or fresh tortillas.