This is sounding good. Are you going to smoke all of the meat and peppers first and then cook the chili?
Life got in the way of responding to all these. Basically, I toasted the peppers in a cast iron for a few minutes and then threw them in the food processor with some cumin, smoked paprika and garlic powder and ground them all a bit. Then I sweated the onions, cooked some bacon, and then seared all the meat in batches after cubing it. Then I deglazed with bourbon and threw everything in and simmered for a couple hours. Then I added my green chilis and chipotles and an (8 oz) bottle of coke (beet sugar, not HFCS!) and simmered a bit more, and then took it out to the smoker and let it set there with the smoke until serving time, about 3 hours. Unfortunately, for whatever reason it didn't pick up too much of the smoke but my pot had a -beautiful- color after all was said and done. Here's a pic, and you can see the chili in there too (after everybody ate most of it):
My wife also did up some halloween-y home made oreos with a white chocolate ganache orange-colored filling: