Preheat the Traeger Grill to 225 degrees F, and add the super smoke option if your grill allows it.

Heat a deep pan over medium heat and cook the bacon until golden and crisp.

Remove the bacon, then add onion, cilantro stems, red and green bell pepper, a pinch of salt, and cook until translucent, about 5–6 minutes.

Add the garlic and spices, then add the tomatoes, broth, beans, bacon, a good pinch of salt, and transfer to the grill.

In a medium bowl, combine the ground beef, ground sausage, spices, garlic, cilantro stems, lime zest, sugar, salt, and black pepper, and shape into a large meatball.

Insert a Meater probe, then place the meatball on the grill above the chili.

Increase the grill temperature to 350 degrees F, then continue cooking until the internal temperature of the meat reaches 160 degrees F, about 2 hours.

Transfer the meat to a rimmed board and chop into small bits, then stir into the chili.

Let cook another 30 minutes to allow the flavours to combine.

Divide and serve with your favourite toppings.