Put the chicken broth in a small saucepan and bring to a boil. Remove from heat and add the dried ancho chiles (stems removed). Let this sit for 30 minutes, then blend in a food processor or blender until smooth (if liquid is still hot add an ice cube or two to cool before blending). Set this aside for later.

Dice the onions, poblanos, jalapenos, and red pepper (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.

In a large soup pot over medium heat add olive oil, onions, poblanos, jalapenos, and red pepper. Cook, stirring occasionally for 10 minutes. 

Add garlic, ground chicken, chili powder, paprika, cumin, brown sugar, crushed red pepper flakes, kosher salt, pepper, beer, and the blended chicken broth and ancho chile mixture from earlier. Cook, stirring occasionally for 20 minutes.

Taste for seasoning and add additional chili powder, kosher salt, and pepper if needed.

Serve with sour cream, cheese, cilantro, and hot sauce if desired.