When ready to cook, place a large Dutch oven on the grill grates. Set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

When the grill is hot, add the olive oil, onion, bell pepper, garlic, and a generous pinch of salt to the Dutch oven. Close the grill lid and cook, stirring occasionally, until the onions and peppers have softened, 10-12 minutes.

Add the ground chuck to the Dutch oven, using a spatula to break it up into small pieces. Close the grill lid and cook until the meat is crumbly and barely cooked through, 8-10 minutes.

Stir in the tomato paste, chili powder, cumin, and oregano. Close the grill lid and cook until the meat is well-coated with the tomato paste, about 2 minutes.

Stir in the beef stock and beer. Close the grill lid and allow the liquid to come to a simmer for 10 minutes, stirring once.

Add the chili beans, diced tomatoes, and chocolate and stir to combine. Close the grill lid and simmer until the chili thickens to your desired consistency, 15-20 minutes. Season with more salt to taste.

For additional smoky flavor, reduce the Traeger temperature to 180℉ and leave the chili on the grill to smoke for up to 1 hour.

Ladle the chili con carne into bowls and serve with cilantro, grated cheese, green onions, sour cream, tortilla chips, and Mexican hot sauce for topping. Enjoy!