In a large lidded Dutch oven or stockpot, heat the oil. Sauté the onion over high heat until beginning to soften, 4 minutes. Push the onion to the sides of the pan and add the turkey. Cook the meat, stirring occasionally and breaking apart the meat clusters, until nicely browned and cooked through, about 7 minutes. Add the jalapeno, garlic, and spice mixture. Cook until fragrant, about 2 minutes. Carefully pour in the tomatoes, scraping up any brown bits from the bottom of the pan. Cook until the tomatoes are soft and the liquid has reduced, 3 minutes. Pour in the beer, black beans, salt, and 2 cups of water. Bring to a simmer, turn the heat to medium low, cover and cook for 1 hour, until the chili has thickened and the flavors have intensified. Stir in the cilantro and lime juice.

Ladle the chili into bowls and garnish with additional cilantro and lime wedges.