Place chiles in a heat proof bowl and pour boiling water over. Cover with plastic wrap and set aside for 30 minutes to an hour.
In a dutch oven or large pot heat up 1 tablespoon olive oil or vegetable oil. Add onion. After onions have softened, about 5 minutes, add garlic and ground turkey. Season with oregano, salt, and cumin.
Cook until turkey is cooked all the way through. Add the can of tomatoes and the cans of beans.
Blend chiles and water. Add chiles and blended water mixture to the pot.
Cook chili for another hour or so, tasting and adding spices along the way.
Serve with fritos, sour cream, and chopped onions.
In a saucepan over low to medium heat, melt the butter. Add garlic and cook about 1 minute till lightly brown and fragrant.
Add masa or flour and whisk until a paste forms.
Add red chile and whisk till combined.
Slowly add the water a little bit at a time, whisking as you go until you have a thick sauce.