Heat a large dutch oven or soup pot over high heat. Add the olive oil and butter. Heat until the butter is melted and combined with the oil.
Add the ground turkey and cook until no longer pink, breaking up the chunks with a spoon or something as you go along. This usually takes 6 - 10 minutes depending on how heavy your pan is.
Add the finely chopped carrots, celery, onion and jalapeno.
Add the minced garlic, salt, pepper, coriander and cumin and stir well. Cook for about 5 minutes stirring often.
Add the beer and scrape the browned bits from the bottom of the pan. Let this mixture cook for about 5 minutes. Note: do not use a flavored or dark beer. A lager is perfect for this.
Stir in the tomato sauce and hot sauce (if you are using).
Reduce the heat to low and simmer for 20 minutes or so until everything is cooked through and thickened. Taste and add more salt, pepper or hot sauce if needed.
Make the corn muffin toppers, if desired, and serve the chili with 1 - 2 toppers. You can also add a dollap of sour cream to make this extra delicious.