Start by prepping the chilis de arbol. Remove most of the seeds from the chilies by cracking them in half. Char the chilies for 3-4 minutes in a dry saute pan. Cover with 3 cups of boiling water and let sit for 30 minutes. Puree in a food processor and set aside.
In a large soup pot, brown the ground beef over medium heat for 8 minutes. Remove with a slotted spoon to a plate.
Add 1 tbsp of oil to the beef fat and remaining beef bits. Add both onions, cumin, cayenne, coriander, jalapeno flakes, smoky paprika, bay leaf, salt and pepper. Saute for 5 minutes. Add garlic and saute for 3 minutes.
Add tomato paste and stir in. Let cook for 3 minutes. Add can of crushed tomatoes and some more salt and pepper. Stir in 1/4 cup of flour to thicken, and bring to a simmer.
Add chili de arbol puree/liquid and stir in. Bring back to a simmer. Add ground beef, corn, kidney and black beans, and chilies. Bring to a simmer
Add turkey, beef or chicken broth, salt and pepper. Bring to a simmer and let cook for 30 minutes. Serve with shredded cheese, cilantro and diced onion.