Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***ancho chile salsa***
   4                    ancho chiles -- stemmed and seeded
     1/2  cup           freshly-squeezed orange juice
     1/4  cup           freshly-squeezed lime juice
   1      teaspoon      salt
   2      tablespoons   extra-virgin olive oil
                        ***turkey black bean chili***
   2      cups          dried black beans
   8      cups          water
   3      whole         arbol chiles
   3                    bay leaves
   2      tablespoons   vegetable oil
   1      pound         coarsely-ground turkey
   1      large         onion -- diced
   1      teaspoon      salt -- or to taste
     1/2  teaspoon      freshly-ground black pepper -- or to taste
   3                    garlic cloves -- minced
   3                    poblano chiles -- stemmed, seeded,
                        -- and diced
   1 1/2  tablespoons   chili powder
   1 1/2  tablespoons   ground cumin
     1/2  teaspoon      cayenne pepper
   3      cups          chicken stock

Preparation:

To make the salsa, toast the chiles directly over a medium gas fame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator. Place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves. In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and sauté over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened. Serve in warm bowls with a dollop of the ancho chile salsa on top.