In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 1-2 chopped jalapeño peppers, season with salt and pepper, and cook for 7-9 minutes until the onion is translucent.

Stir in 3 cloves of minced garlic and 1 pound of ground chicken. Add 2 tablespoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of cumin. Cook for 7-9 minutes until the chicken is browned.

Add 4 cups of chicken broth, 1 cup of beer, and 1 tablespoon of chicken base. Bring to a boil, then reduce to medium-low and simmer uncovered for 25-30 minutes.

Stir in 2 tablespoons of hot sauce, ½ cup of sour cream, and juice from 1 lime. Simmer for an additional 5-10 minutes, taste, and adjust seasoning if necessary.

Ladle the chili into bowls and top with optional garnishes such as crumbled cotija cheese, chopped cilantro, and lime wedges. Serve with tortilla chips or cornbread.