• Lightly coat the meat and vegetables with canola oil.
• Bring the grill to high heat, approximately 450-500 degrees. Add smoking chips or a small piece of smoking wood to the grill. Once the wood has started to smoke, sear the pork, onions and bell peppers for five minutes per side, for a total of 10 minutes. Let cool.
• Chop the grilled vegetables into bite sized chunks. Cut the pork into 1 inch cubes.
• Heat 2 tablespoons of canola oil in large dutch oven over medium heat. Add the onions, bell peppers and garlic. Cook for 10 minutes, stirring occasionally.
• Add the beer and deglaze any browned bits stuck to the pan and bring to a boil.
• Add the crushed tomatoes, chili water, water, herbs, spices and grilled pork into the dutch oven. Bring to a boil and reduce to a simmer. Cook for 2 1/2 hours, stirring occasionally. Add the vinegar with 15 minutes remaining.
• Serve warm with favorite toppings.

Chili Water

• Pour the boiling water over the peppers and let hydrate for 20 minutes.
• Remove any stems from the peppers.
• Pour the water and peppers into a blender and puree. Strain the pureed peppers from the water.
• With a wooden spoon, press out the water from the pureed peppers. Set the peppers aside and use the water as needed.