In small bowl, mix together all spice mix ingredients. Set aside.To make chili base, whisk together flour and water in large stockpot until smooth. Add tomato paste, whisking to fully incorporate. Stir in tomato sauce, 4 tablespoons hot sauce, brown sugar, and 2 tablespoons spice mix. Stir in diced tomatoes.Rinse and drain beans; add to stockpot.Remove skins from sausage. Set large, heavy skillet over medium-high heat, add 1 tablespoon oil, and swirl to coat. Add sausage; cook and stir until browned, breaking up into smaller pieces. Remove from pan, and place in bowl. Reserve.Reduce heat to medium. If necessary, add more oil to skillet and add onions. Sauté until tender. Add roasted jalapeño.Add ground beef or turkey to onions and jalapeño. Cook and stir until browned, breaking up into smaller pieces. Return cooked sausage to pan with ground meat.Add remaining spice blend, then pour beer over mixture, and simmer until liquid is reduced to less than half.Add meat and liquid to pot with beans and stir well. Let simmer for 20 minutes; stirring occasionally.Adjust seasoning, adding more hot sauce if desired. Let chili rest for 1-2 hours before serving.