Smoked Cowboy Beans

We're having a big family get-together soon and one of my kids requested a big batch of my beans. "Can you make it a double batch, dad?"

It's my own recipe with bits and pieces taken from various inspirations. I need to refine the recipe though, because measurements like 12-16 jalapeños or 8-12 poblanos got me in trouble this time. The ratio of peppers is pretty strong and I might need to smoke another pan of straight beans tonight and mix them in with the rest to calm it down a little. They're still delicious though.

Ingredients:

• 4 - 40 oz Cans of Pinto Beans
• 6 - 10 oz Cans of Rotel Tomatoes w/chiles
• 4 lbs Ground Beef
• 2 lbs Bacon
• 1 bunch Cilantro
• 2 cups Red Onion finely chopped
• 4-6 Poblano Peppers chopped
• 6-8 Large Jalapeños. Clean half and leave seeds & veins in half.
• 1.5 Tbsp Kosher Salt. Don't round up. There's plenty of salt in the other ingredients.
• 2 Tbsp Ground Pepper
• 2 Tbsp Cumin

Directions:

1. Cook the ground beef and let it drain while you fuss with everything else.
2. Cook the chopped bacon until it's cooked, but not too crispy. Drain the grease, but leave some grease in the nooks of the bacon pieces.
3. Dice the Poblanos, Jalapeños, Onions, and chop the Cilantro.
4. Mix everything in a full-sized foil pan or two half-pans if your grill can't fit the large pan.
5. Don't forget to mix in the spices.
6. Smoke for an hour at low temp (175° - 195°). Stir at 30 min.
7. Turn up the heat to 325° and cook for at least two more hours. Stir every 30 minutes. Keep an eye on the liquids and don't let them boil off. Cook until the poblanos are soft and sweet (heat is gone).