Recipe courtesy of Ricky Woolstenhulme, part of #BGETeamGreen.
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with 3 chunks of wood of your preference.
Place cast iron Dutch oven on the EGG and add olive oil. Let it heat up for a few minutes. Add the ground sirloin and sausage and stir to break the meat up into small pieces. Cook for about 1 hour, stirring every 10-15 minutes. Remove Dutch oven from the EGG, drain the meat, and set aside.
Return the Dutch oven to the EGG, add 2 more tbsp of olive oil and sauté onions, green and red peppers, jalapeños and serrano peppers for about 10 minutes. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and the meat. Cook, uncovered, for about 2-3 hours
Remove bay leaves and dried chiles before serving.
Note: If you do not like it spicy, omit or limit the amount of jalapeno and serrano chiles.