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.
My Smoked Southwest Chili
- 2 Cups Mesquite wood chips
- 1 Pound Ground turkey 85/15
- 2 Cloves Garlic
- 1 Onion small
- 4 Roma tomatoes
- 1 Poblano pepper
- 1 Teaspoon 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!