Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it into bite-sized pieces with a wooden spoon, until lightly browned and cooked through, about 8 to 10 minutes.

Reduce the heat to medium. Add the onion and jalapeño and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant.

Add the tomato paste and cook, stirring constantly, for 2 to 3 minutes, until it darkens slightly in color and begins to caramelize.

Sprinkle in the entire package of Kinder's Cowboy Chili Seasoning Packet and stir continuously for 30 to 60 seconds, allowing the seasoning to toast and coat the meat and vegetables.

If using beer, pour it into the pot and scrape up any browned bits from the bottom with a wooden spoon. Simmer for 2 to 3 minutes. If not using beer, deglaze the pot with about ½ Cup of the chicken broth.

Stir in the remaining chicken broth and the fire-roasted crushed tomatoes. Bring the chili to a gentle simmer.

Reduce the heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the flavors have developed.

Stir in the pinto beans and kidney beans. Continue simmering for 10 minutes, until heated through.

Stir in the apple cider vinegar, yellow mustard, hot sauce, and kosher salt. Taste and adjust the seasoning if needed.

Let the chili rest for 10 minutes before serving. Ladle into bowls and garnish with shredded cheddar cheese, sour cream, diced red onion, sliced jalapeños, and chopped fresh cilantro, if desired.