Heat oil in deep, 12-inch skillet over medium-high heat until hot. Crumble turkey into skillet. Brown 6-8 minutes, stirring to separate meat. Reduce heat to medium. Add onions. Cook and stir 5 minutes until onions are softened.
2
Crush chilies into fine flakes in mortar with pestle. Add chilies, garlic cumin, salt and cloves to skillet. (You will 1-2 dried de arbol chilies). Cook and stir 30 seconds.
3
Stir in tomatoes, orange juice, water, tomato paste and orange peel. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
4
Uncover skillet. Cook chili over medium-low heat 10 to 15 minutes until thickened slightly, stirring frequently. Ladle into bowls. Garnish with cilantro or lime wedges if desired. 6-8 servings.
