In a dry skillet heated on high, toast the ancho, guajillo, and pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place the chiles in a blender.
Meanwhile, in a large pot or Dutch oven, heat up the bacon grease on medium-low heat. Add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Turn off the heat and add the onions and garlic into the blender. Pour 2 cups of the broth into the pot and with a wooden spoon, scrape the bottom of the pot to get any remaining onion and garlic pieces, and then pour the broth into the blender.
Blend the chiles, vegetables, and broth until smooth, and then pour the chile puree into the pot. Add to the pot the remaining broth, coffee, turkey, cumin, oregano, cocoa powder, allspice, clove, and cayenne, and stir until everything is well combined.
Turn the heat on high, bring to a boil, and then turn the heat down to low and simmer uncovered for 45 minutes. Taste and adjust seasonings, adding salt and pepper to taste. If your chili is too soupy, you can stir in a tablespoon or so of masa harina to make it thicker.