Heat the olive oil in a large, heated skillet over medium-high heat. Add the chili powder, oregano, salt, garlic and onions, and cook, stirring until fragrant, about 3 minutes. Stir in the tomato paste and chili sauce; cook one minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by half, about 8 minutes. Add the beans. Add the tomatoes, crushing them through your fingers, into the skillet, along with their juices; bring to a boil. cover the skillet and cook, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with garnish of your choice.