Heat a large nonstick frying pan, then add your diced bacon. Allow the bacon to cook, but don't pour off the (delicious) bacon fat - this will add flavor and depth to your chili.
Once the bacon has rendered its fat (about three minutes), add the ground turkey. Use a fork to cut/toss the turkey, ensuring it cooks into crumbles instead of one large mass. This is a lot of turkey to brown at once! (You can also brown one batch at a time, if your pan isn't large enough.) Cooking time will vary based on the size/depth of your pan.
When the turkey juices have cooked off and the pan is mostly dry, pour in two shots of tequila and allow the alcohol to cook off. In the meantime, add your spices: cumin, coriander, paprika, marjoram, allspice, garlic, and of course, salt and pepper.
You have two options from here. If you're in a hurry, you can finish your chili on the stove: just add the rest of the ingredients and simmer for 30 minutes. If you've got more time and don't want to hang around the stove, dump the contents of the pan and the rest of your ingredients (beans, tomatoes, onions, chipotle sauce, and worcestershire sauce) into a slow cooker. Give it a stir and cook on high for 2-3 hours. The longer you cook it, the more the beans will disintegrate, turning it into a thick sauce rather than distinct components.
Serve with sour cream, grated cheddar cheese, cilantro, or any of your other favorite chili toppings.