Steve's Smokey Second Place Chili

So I had a lot of people ask me for the recipe I used for my chili, so here it is!  I kinda made it up as I went, so here's the recipe I as best as I could remember....

The Dry:

Kosher Salt

Smoked Sea Salt

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Oregano

1 Tablespoon Chili Powder

1 Tablespoons Smoked Paprika

2 Tablespoons Cumin

The Wet:

Vegetable Oil

1 Onion Diced

3 Cloves of Garlic, crushed

1/2 small can of Chipotle Sauce (about 3 oz)

1 Can tomato Paste

1 Can Diced Tomatoes (14 oz)

1 Cup Beef Broth

2 Cans of Oskar Blues Old Chub (Or other Scotch Ale)

The Meat:

2 1/2 - 3 lbs of Beef Chuck cut into cubes

Add oil to a pan over med-low heat.  Sauté the onions and garlic until onions start to go clear.  Meanwhile in a glass add half a can of the Old Chub.  Drink this.  Add oil to a cast iron skillet over medium heat.  Add 2 good size pinches of the kosher salt, and about 7 grinds of the smoked sea salt.  Toss the beef until browned on all sides.

Now add the onions, garlic, remaining spices, remaining Old Chub, and all other ingredients to the meat.  Bring to a boil.  After a few minutes of boil, transfer everything to a slow cooker and set on low.  Add another pinch or two of kosher salt, and 5-10 more grinds of the smoked sea salt.  Let it simmer in the slow cooker overnight.