Chili Beef Jerky

Combine all ingredients except the meat in a resealable plastic bag and mix well. Add steak and marinate for 1 hour in the refrigerator. Prepare smoker for a 4 hour smoke at about 150 degrees F. Remove meat from marinade and lay out on a sheet of foil. Spread out the meat evenly. Place in smoker and smoke until the surface begins to blacken or about 3 hours. Cover the strips loosely with foil. You want to keep the smoke off but let moisture escape. Continue smoking for 1 to 2 hours. Meat should be well dried. You can continue to dry the beef jerky in a food dehydrator or your oven on a very low temperature.