In a Dutch oven or large cast-iron skillet, heat the oil over medium-high to high. Add the meat and cook, breaking up with a spoon, until browned, 5 to 6 minutes. Add the spices; stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce; season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.
Add the tomato paste and stir 1 minute. Add the beer; cook until evaporated, 2 to 3 minutes. Stir in the stock. Simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans, if using. Cook until heated through, 2 to 3 minutes.
Serve with the chips, rice or noodles and the toppings.