This is a wonderful and healthy chili. Sometimes I make a Mexican mole version (that's mo-lay, not the rodent!) by adding 2 to 3 tsps. cocoa powder, 1 tsp. cinnamon and 1/2 tsp. cloves to the spice mixture. Gives it a great flavor twist!
The beer is optional - I love the flavor it gives, but you can just add some water or broth if you prefer.
1Put 2 Tbl. oil in large soup pot and heat over medium high heat. Add turkey & chicken and cook, breaking up and stirring, until no pink remains. Pour into colander to drain oil.
2In the same pot, put remaining 2 Tbl. oil and heat over medium high heat. Add onions, garlic & green peppers and cook until soft, about 3 minutes. While vegetables are cooking, mix chili powder, pepper, salt, oregano & sugar in a small bowl to combine.
3Return drained meat to pot with onion mixture and reduce heat to medium. Stir spice mixture into pot and stir continuously over medium heat until spices are well mixed into the meat and vegetables, about 2 minutes.
4If using fresh diced carrots, microwave (covered) in a little water on high for about 2 minutes. Drain and stir into the pot. (If using canned carrots, don't add them until you add the corn.)
5Add all tomatoes & sauce, plus beer, and mix well. Stir in all rinsed and drained beans and mix well. Cook over medium heat, stirring occasionally, until chili is bubbling.
6Once chili is bubbling, reduce heat to low or medium low and cook for at least an hour, stirring occasionally. (I often cook for 1-1/2 to 2 hours.)
7Stir in corn (and diced, drained & rinsed canned carrots, if using) and continue cooking on low or medium low for at least another half hour, stirring occasionally.
8This chili is fabulous the next day, too - and it freezes well.