I love the way mesquite smells. All it took was one trip to Arizona and I was hooked. Now, I try to incorporate the flavor when and where I can. One way I do accomplish this is with my southwestern chili. I get the flavor by smoking my ground turkey meat on my propane grill for an hour before using it. This one is a home run.
2 Cups of mesquite wood chips
1 Pound ground turkey (85/15)
2 Cloves of garlic
1 Small onion
4 Roma tomatoes
1 Poblano pepper
1 Teaspoon of salt
12 Oz Corn
23 Oz tomato sauce
15 Oz. black beans
1/2 Tablespoon chili powder
- Preheat your grill by turning on half of your grill grates to high heat. You’re trying to get your grill to 225 degrees (highly recommend a wireless thermometer.)
- In a small disposable aluminum tray (or a smoker box), add the wood chips.
- Take a separate pan and add two cups of water. The water tray is to keep the meat from drying out.
- Place both trays over the burners that are on.
- Add the ground turkey meat to the grate (without the burners lit) and close the lid. Let this smoke for 40 minutes.
- In a large, heavy bottom pot (such as a Dutch oven) heat oil over medium heat.
- Add in your onions and saute for 7-8 minutes.
- Add poblano pepper and cook an additional 2 minutes.
- Add garlic and cook another 1 minute.
- Add in the smoked turkey meat and break up with your utensil.
- Add ½ teaspoon of salt, tomato sauce, tomatoes, corn, black beans and chili powder. Cover and cook for 20 minutes.
- Remove lid and cook an additional 10 to 15 minutes to thicken.
Serve with Cilantro mayo and cheddar cheese!