From Pierre Franey via New York Times, with many modifications.
Heat
1 T olive oil
over high heat. In it cook
2 cups coarsely chopped onions
2T chopped garlic
1 large red pepper (or better, 1 poblano, chopped)
1 c chopped celery
1 jalapeno (if not using the poblano or Rotel tomatoes below), cored, seeded, and finely chopped
until wilted and onions are translucent.
Add
1 lb ground turkey
1 lb finely chopped turkey sausage (e.g. kielbasa)
and cook until lightly browned, about 5 min.
Add
1 T dried oregano (or 2T fresh)
2 bay leaves
3T chili powder
2t ground cumin
3 c diced tomatoes, at least one can being rotel if possible.
1 c. chicken broth (or beer)
1/4 t espresso powder or cocoa powder
1/2t coriander
1/2t ancho chili powder
1/2t cinnamon
1T brown sugar
2-3T tomato paste
reduce heat, and simmer about 15 minutes,
Add
2 cans kidney (or canellini or black) beans, including 1 can worth of the fluid
Cook 10 minute longer
Serve with grated cheddar, sour cream or yogurt, lime wedges, cilantro, avocado, red onion.