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 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.