In a large Dutch oven or a cast iron stock pot (if cooking over fire), add some olive oil and saute the celery and onions until soft over medium heat.
Add the garlic and stir, then add the ground turkey sausage. Cook meat until browned, 5 to 10 minutes; drain off the excess fat.
Stir in the chili powder, cumin and oregano.
In a pitcher, whisk together the Bloody Mary mix, vodka, Montreal steak seasoning, Tabasco and Worcestershire and carefully pour the mixture into the pot.
Add the kidney and black beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally.
Add more Bloody Mary mix or water if needed during simmering. You want the mixture to reduce slightly and the beans to be heated through and tender.
Remove pot from the heat and stir in the turkey bacon and chopped hard cooked eggs. Serve immediately.