Heat a Dutch oven over moderately high heat until hot. Add the beef and turkey and saute, stirring frequently, about 7 minutes or until the meat has lost its pink color and has released its juices.
Remove from the heat and spoon the meat into a sieve set over a bowl. Allow all the fat to drain from the meat; it will take at least 10 minutes.
Meanwhile, in the dutch overn, heat the oil over moderate heat. Add the onions and garlic and saute 5 to 7 minutes or until softened and golden brown.
Stir in the sweet peppers, chili powder, and spices and cook about 5 minutes longer or until the peppers are slightly soft. Return the meat to the pan.
Stir in the crushed tomatoes, hot red pepper sauce, salt and pepper and bring to a boil. Partially cover and simmer, stirring occasionally, 20 to 30 minutes or until the sauce thickens.
Stir in the corn kernels and beans. Cover and cook about 5 minutes longer to heat through.