Heat the EVOO, 1 turn of the pan, in a large skillet over medium-high heat. Add the turkey and cook to brown it. Add the chile pepper, onion and garlic; season with salt and pepper. Cook until the onion softens, a few minutes, then add the chile powder, cocoa powder, paprika, allspice, cinnamon, cloves and oregano. Stir to release the flavors of the spices, then work in the tomato paste, brown sugar and worcestershire, stirring for at least a minute more.
Add the stock and tomato sauce and simmer for a few minutes to thicken. Add the beans, if desired. Serve the chili on the rolls with the toppings of your choice. They are pretty delish straight up as well!