Heat oil in oven-safe nonstick or cast iron skillet over medium-high heat. Add garlic, onions and bell pepper; cook until golden brown. Season with chil powder, salt and black pepper.

Combine all ingredients in large heavy-duty saucepan; blend well. Heat to a simmer over medium heat, stirring occasionally to prevent scorching.

Preheat oven to 400°F. Trim ends from Brussels sprouts; cut in half lengthwise.

Heat beer in stainless steel pan to a boil. Simmer, uncovered, on medium-low heat 10-15 min or until reduced to ½ cup. Remove from heat.

Combine mustard and honey in small bowl. Spread small amount of mustard mixture onto one side of 4 waffles. Top evenly with BUTTERBALL® Oven Roasted Turkey and BUTTERBALL® Turkey Bacon; sprinkle with cheese. Top with 4 remaining waffles.

Combine ancho chile powder, peanuts, sesame seeds, brown sugar, chipotle chili powder, cocoa, salt, pepper, cumin, garlic, anise seeds and cloves in small bowl; mix well.

Preheat charcoal grill to 350° to 400°F with drip tray surrounded by coals or on top of gas grill grid.

Place coriander seeds, mustard seeds, Anaheim pepper, peppercorns, cumin, cardamom, cloves and star anise in heavy skillet over medium-high heat. Toast spices, swirling pan 2 to 3 minutes or until spices become fragrant. Transfer to plate; cool completely on wire rack.

Spread each tortilla evenly with guacamole to within ¼ inch of edge. Top evenly with lettuce; gently press into guacamole. Top evenly with turkey, corn and beans. Spoon salsa evenly over filling. Sprinkle evenly with cheese.