Rachel Ray's Lazy Turkey Jerky Chili

2 tablespoons vegetable oil
2 pounds ground turkey or turkey breast
1 onion, finely chopped
4 cloves garlic, finely chopped
One 2-inch piece fresh ginger, grated or finely chopped
2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red fresno chile pepper)
3 tablespoons chopped fresh thyme
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon ground allspice (about 1/2 palmful)
1 teaspoon ground cloves
About 1/2 teaspoon freshly grated nutmeg
Salt and pepper
2 cups chicken stock
One 14.5-ounce can diced tomatoes with chiles
One 12-ounce bottle lager beer (or omit the dark brown sugar and add 1 cup cola instead)
1/4 cup worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar
Scallions, thinly sliced, for garnish

Heat the oil in a large dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.