Smoked White Chicken & Poblano Chili

Preheat your grill to 275F. In a large cast-iron pot, melt butter and olive oil together. Sauté finely chopped celery and onion until softened. Add in all other ingredients and mix thoroughly. Float the two whole jalapeños in the chili for flavor without adding excessive heat. Grill on your Traeger for 1-2 hours or until thickened to your liking. For a thicker consistency, you can make a corn starch slurry (3 tablespoons cornstarch + 2 tablespoons water) and add it in.