Preheat smoker to 250-275° F (121° to 135° C) using desired wood for smoke flavor, such as oak, pecan or apple.

Wearing nitrile gloves, slice the chili peppers and remove seeds and pith. Chop peppers into ½" pieces.

In a large Dutch oven over medium heat, melt the butter. Add onions and a pinch of salt. Sauté until onions are soft and translucent, 5-7 minutes.

Add the chopped peppers and cook for 1 minute.

Stir in tomato paste, diced tomatoes, drained beans, chicken stock, Worcestershire, soy sauce, chili powder, cumin, cayenne, and sugar. Bring to a simmer.

Optional: Transfer chili base to a disposable aluminum baking dish for easier cleanup.

While the chili base is on the stove, gently combine ground beef, salt, pepper, chili powder, and smoked paprika. Form it into a large oval shaped loaf. Lightly coat with oil and sprinkle with barbecue rub if desired.

Place a wire rack over chili base. Set the meatloaf on rack so drippings fall into the chili base. Insert a remote probe meat thermometer into the thickest part of the meat.

Place in the smoker and cook for 2-2.5 hours until meat thermometer reaches 150° F.

Increase smoker heat to 350°F and continue to cook until the internal temperature reaches 155°F.

Remove the meat loaf from the smoker and let rest for 5 to 10 minutes before crumbling.

Crumble rested meat loaf into chili base and stir to combine.

Return to the smoker and cook for 30 minutes to 1 hour until thickened to desired consistency.

Taste and season with more salt, sugar, or spices as desired.

Serve with desired toppings or cool and refrigerate to serve the next day.