Preheat your smoker to 300ºF with the lid closed.

Add the diced onion, crushed tomatoes, beer, chocolate, and cinnamon sticks to a large enameled Dutch oven or smoker safe dish.

Place the chuck roast on a wire rack on top of the Dutch oven. Lightly rub the beef with the hot sauce and season on all sides with the chili seasoning.

Place the Dutch oven and chuck roast on the smoker along with the peppers directly on the grill grates.

Smoke for 1 hour until the peppers have softened and are starting to brown slightly in spots. Transfer the peppers to a cutting board and close the smoker.

Remove the stems from the peppers and dice them before adding to the Dutch oven. Stir to mix everything and continue cooking for 1.5 to 2 hours until the chuck roast develops a nice bark and reaches and internal temperature between 145ºF and 155ºF. (The bark is more important than the internal temperature.)

Once you're happy with the bark on the beef, transfer it to a cutting board and chop it into 1/2" cubes or bite size pieces.

Add the beef to the Dutch oven along with the broth, stirring everything together.

Increase the smoker temperature to 400ºF, cover the pot, and cook for 1-2 hours until the beef is fall apart tender.

Remove the cinnamon sticks and salt to taste. Finish with a shake or two of your favorite hot sauce or vinegar and freshly chopped cilantro or green onion. Serve with tortilla chips or corn chips, cornbread, shredded cheddar or cotija cheese, and pickled veggies.