Heat oil in a pot over medium-high heat. Add meat and brown and crumble; season with cumin, coriander, chili powder, salt and pepper. Once browned, add carrots, celery, onion, peppers, garlic and tomatillos. Cover pot and cook 10 minutes, stirring occasionally to soften. Add stock and beans, and simmer uncovered to thicken.
Preheat broiler, place rack in center of oven.
Place chili in bowls arranged on a baking sheet. Top bowls of chili with chips and cheese; place in oven and broil to melt. Top with jalapeño slices, scallions, cilantro, tomatoes and lettuce or other toppings of choice.