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1. The night before; soak the beans according to the package directions.
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2. When you are ready to make the chili drain and rinse the soaked beans and set to the side.
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3. Add the olive oil into the bottom of a 6-quart pot or Dutch oven, along with the turkey (or chicken or pork) and the sausage. Brown over medium high heat.
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4. When the meat is about 3/4 of the way browned, turn the heat down to medium and add the onions, jalapenos and garlic and season with a little salt and pepper. Do not add the poblano peppers.
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5. When the onions are translucent, add the cumin, allspice, and oregano, stir and cook for about 3 to 5 minutes longer.
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6. Add the tequila, and cook until the tequila has evaporated.
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7. Add the drained beans, the chicken stock, water and bay leaf. Bring the liquid up to a simmer, check for seasoning, add more salt and pepper if needed. Then partially cover the pot with a lid, and turn the heat to medium low.
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8. Meanwhile preheat oven to 400 F.
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9. Wash and dry the poblano peppers. Rub the skin all over with a little olive oil. Lay the peppers on a sheet pan. Roast in the hot oven for about 15 minutes, turning half way through. The skin should blister and char.
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10. When the peppers have roasted, remove them from the oven, place them in a bowl, cover with plastic wrap and let them steam for 10 to 15 minutes. Then remove the skin and the seeds from the peppers. Cut the peppers into about 1/2 inch dice.
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11. After the chili has simmered for an hour, stir in the roasted poblano peppers and the cornmeal. Return the lid, and simmer for another 30 to 45 minutes, until the beans are soft.
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12. To finish, stir in the chopped cilantro.
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Serve with cornbread, tortilla chips or rice. Top with cheese if desired. White chili freezes well.
