In a large Dutch oven add 3 tablespoons of the olive oil and heat over medium-high heat. Add the ground chicken when oil is hot and cook, breaking the chicken into smaller pieces, and until there is no longer any pink; remove to a paper towel-lined plate and set aside.
Drain all the fat from the Dutch oven and add the remaining 2 tablespoons of the olive oil and saute the onion, garlic, and jalapeno's over medium heat until soft. Add the spices to pot and continue to cook, stirring constantly, for about 1 1/2 minutes, making sure not to burn them.
Add the beer to the pot and stir, scraping up any brown bits, on the bottom of the pot. Add back the chicken and the tomatoes, both beans, brown sugar, cocoa, hot sauce, water, salt, and pepper; reduce heat to low and simmer, stirring occasionally for 2 hours.
Adjust seasoning and serve with sour cream, cilantro and or cheese.