For the chili con carne:
Heat a large pot over medium-high heat with one turn of the pan of EVOO, about a tablespoon. When the oil ripples, add the ground turkey and brown, crumbling the meat as it cooks, about 3 minutes. Add the onion, celery, bell pepper, garlic, chili powder, grill seasoning, cumin and coriander. Cook for another 5 minutes.
Add the beer and cook for another minute, stirring to loosen any bits from the bottom of the pan. Add the stock and tomatoes and bring to a bubble. Reduce the heat and simmer for 10 minutes.
For the 7-Layer Chili Dog Dip:
Pre-heat the oven 375°F.
Arrange the bacon on a broiler pan and bake until crisp, 12-15 minutes. Roughly chop and reserve.
In a medium size skillet, heat one turn of the pan with EVOO, about 1 tablespoon, over medium-high heat.
Add the chopped Andouille sausage to skillet and lightly brown. Reserve.
Ladle the chili con carne in the bottom of a glass 8-inch x 8-inch baking dish. Layer with the diced Andouille, followed by the cheese. Bake for 12-15 minutes.
Top with dollops of sour cream and the reserved bacon and sprinkle with tomatoes, red onions and cilantro, if desired.
Serve with Ritz crackers for dipping.