I live near Dallas and just got 70 pounds of Green Chili shipped to me
from my brother-in-law in New Mexico. It is HATCH chili. half medium
and half HOT. The medium has a good bite and the HOT is pretty toasty.
I am the only one that can eat the hot which means I have 35 pounds of
green chili nobody else will want.

I went to the store and bought four london broils and two packages of
Johnsonville Brats (ten all together) with cheese bits in them.

I put charcoal in the bottom of my smoker and grilled the green
chili's until the skin bubbled up. Cooled and froze it except for
about a weeks worth. Took about three hours.

After I grilled the chilis I moved all the hot coals (not too many
left) into the firebox and cleaned out the smoker chamber.

I threw on a couple small mesquite logs and put the london broils as
close to the fire as possible (no rub, I forgot) and put the sausages
on the opposite end.

Let them cook for about 2 hours at 225 or there about.

Took the london broils in and chopped two of them up into 1/2" pieces
and put into a pan with a little olive oil. Then smothered it all in
green chilis, tomatoes and garlic. Let it simmer for an hour and then
ate it with flower tortillas.

Awesome is the only word to use.

Bob