Barbecue Chilli from http://www.mindspring.com/~lman/recipe.htm#Chilli

The Barbecue Grill is extremely versatile. Just think of 
the times in the " Old West". Those guys, and gals had to 
do all their cooking right on the good ol' campfire. I'm 
talking making coffee, frying eggs and flippin' pancakes 
for breakfast, baking biscuits and making those great 
steaks, among other things, on the fire. And for those 
that had a house, and were lucky enough to afford modern 
cooking equipment such as a stove, that stove was powered 
by wood, which produced nothing else but, 'yep, you 
guessed right, fire. My point is that you can cook just 
about anything on he grill. Some of the best chilli I've 
had has been cooked on the grill. Sure it may be more 
convenient  to cook inside. But everything tastes better 
when cooked outside.

The following recipe is meant to be cooked over fire unless 
otherwise noted.  The amounts given will feed 4-8 persons, 
depending on their hunger. A wood or charcoal fire is always 
better, but gas will do fine. The use of wood chips either in 
a specially designed container , available commercially, or 
placed in a simple aluminum roasting pan and placed directly 
over the flames will greatly improve the flavor of all foods 
cooked in the gas grill.

When slow cooked over flame, some of the smoke penetrates the 
chilli and watch out!  

3 lbs ground beef  
16 oz cooked large red beans ( try black beans too)  
1 large onion, diced  
1 large bell pepper, diced  
1 lb tomatoes, crushed  
2-?  jalapeno peppers. 
#If you can get a hold of Chipotle peppers use them!  
2 cloves garlic, crushed  
2 tbsps cumin  
chilli powder to taste. 
#Try to avoid the type of chilli powders that contain other seasonings.  
salt and pepper to taste  

In a large  shallow pot, directly over a low fire, brown the meat. 
Add the peppers and onion and saute for about 5 minutes. Add the beans 
and tomato, and the rest of the ingredients and slowly cook for about 
2 hours. Do not cover the pot so that the smoke is allowed to penetrate 
the chilli.

http://www.mindspring.com/~lman/recipe.htm#Chilli