In a heavy pot, pour olive oil, add the onion and garlic. Saut? until fragrant without browning. Deglaze with beer, add the meat, cook until the natural juices evaporate. Season with spices, salt, and pepper. Add crushed tomatoes and tomato paste, then vinegar, and cook for 4 minutes. Stir in cooked beans, jalape?o, and corn. Add oregano sprigs. Cook uncovered for 15 to 20 minutes over medium heat.

Serve the chili with tortillas, avocado cream, sour cream, cilantro leaves, and lime wedges.