Was it perfect? Was it the ultimate chili? Well, I have to say it was the best turkey chili I have ever made so far. It really makes a difference when you sit down and think about everything you like in a pot of chili and carefully consider ingredients than it does to simply throw stuff in a pot, or simply use a random chili recipe.
In a bowl, pour boiling water over the dried peppers. Let sit 30 minutes to reconstitute them. Place in a blender with 1/2 cup of the soaking liquid and puree until smooth.
In a large pan (I used a big saute pan, but a big saucepan will work nicely too) heat oil and add onion and poblanos. Cook until soft. Add cumin, oregano, ancho chili powder, and cocoa powder. Stir until onions are well coated and spices are very fragrant. Add garlic and cook for another minute or two.
Add the turkey and sausage to the pot and brown the turkey well.
Stir in the pepper puree, tomatoes, chipotle powder, and salt. Mix well and then gently stir in the beans.
Simmer for at least an hour.
Serve with tortilla chips and plenty of grated cheddar cheese.