Heat 1 tablespoon of the oil in a large nonstick skillet on medium. Add the turkey and sausage and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Transfer it to a 5-quart slow cooker.
Add the remaining 1 tablespoon of oil to the skillet and then add the onion. Cook until lightly browned, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the flour and chili powder and cook, stirring constantly, for 1 minute. Add the broth, tomatoes (with juice), and chiles and stir over high heat until the mixture boils and thickens slightly, 2 to 3 minutes. Transfer it to the slow cooker. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.
Stir in the beans and cook on high for 10 minutes. Divide the chili among bowls and top each serving with an even sprinkling of cheese. Serve with the rolls for dipping.
Tip: If you can’t find chorizo, replace it with hot Italian sausage, two extra cloves of garlic, and 2 teaspoons of paprika. To add color, garnish the soup with chopped fresh cilantro. And if you like warm rolls, toast them in a 350°F oven for 10 minutes before serving.