Heat oven to 375°F. Working with 4 tortillas at a time, wrap tortillas in damp paper towels and microwave until pliable, 45 to 60 seconds. Coat each side with cooking spray. Turn 12-cup muffin tin upside down. Nestle 1 tortilla in space between 4 cups to form a “bowl.” Repeat with 3 more tortillas to make 4 bowls. Bake until crisp, 10 to 15 minutes. Transfer to wire rack to cool. Repeat with remaining 4 tortillas. Meanwhile, in large bowl, mix turkey with 1/2 cup beer until absorbed. Heat 1 tablespoon oil in large pot or Dutch oven on medium. Add turkey and cook, breaking up, until cooked through, 5 to 6 minutes. Transfer turkey and liquid to bowl. Return pot to medium and add remaining tablespoon oil, then onion and garlic, and cook, stirring occasionally, until onion is tender, 4 minutes. Add cumin, cocoa powder, chipotle chile, coriander, and 1 teaspoon salt and cook, stirring, 30 seconds. Stir in tomato paste and cook 1 minute. Add remaining cup beer and bring to a simmer, scraping up any browned bits from bottom of pot. Add tomatoes, beans, maple syrup and turkey and gently simmer 15 minutes. Serve chili in tortilla bowls and top with Cheddar, sour cream and jalapeños, if desired.