Prepare a grill fire to 350° using hickory for smoke flavor.

Make 6 thick patties with the ground beef or venison and season with SPG or season salt.

Grill over indirect fire. Cook with the grill closed for 5 minutes, turn the burgers and cook another 5- 8 minutes or until patties reach 165° using a digital meat thermometer.

Remove burgers from the grill and chop coarsely into large chunks.

Meanwhile, saute´ bacon in a dutch oven or large soup pan over medium heat. Stir occasionally, cooking until bacon is crisp. Remove bacon and set aside.

Add butter to the pan, stirring until melted.

Next, stir in the carrots, onions and garlic, cooking over medium heat until vegetables are softened.

Rinse and drain the pinto beans and black beans only. Do not drain the Ranch Beans, they have a delicious sauce that seasons the chili.

Add broth to the cooked vegetables with the 2 cans of Ranch beans, black beans, pinto beans and bacon. Stir in bbq sauce, salt and pepper.

Stir in chopped burger patties and continue to cook 15 minutes or until heated through.

Ladle chili into bowls and garnish with cilantro if desired.