2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon oregano
5 sweet, Italian, precooked chicken sausages (12-ounce package), cut into small chunks
1 1/2 pounds ground chicken or turkey
5 medium tomatillos, husks removed, washed and diced
2 tablespoons pickled jalapeno pepper slices, diced
1 (12-ounce) bottle pale ale beer
2 cups chicken broth
1 (14-ounce) can navy or other white beans, drained
1 (5-ounce) package baby spinach leaves
Juice from 1 lime
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper, to taste

In a large stockpot, heat the oil over medium-high heat. Add the onion, garlic, cumin, smoked paprika, chili powder and oregano. Saute until onion is just tender, about 3 to 4 minutes.

Add the sausage and ground chicken or turkey. Saute another 10 minutes, or until sausage and ground meat begin to brown. Add the tomatillos, jalapenos and half of the beer. Drink the other half.

Bring to a simmer and cook until beer has mostly reduced, about 2 minutes. Add the broth and beans and return to a simmer. Cook 10 minutes, stirring occasionally. After 5 minutes of simmering, add the spinach and stir until wilted.

Remove chili from heat and stir in the lime juice and cilantro. Season to taste with the salt and pepper.

Make 6 servings.