Preheat oven to 350ºF.
Heat skillet over medium heat, melt butter and add celery, onions, peppers and garlic. Cook to tender, 10 minutes, season with salt, pepper and thyme. Deglaze with beer and reduce 1 minute, then remove from heat and cool.
Meanwhile, in a large mixing bowl moisten bread or cracker crumbs with hot sauce and vegetables. Add egg and meat to bowl, season with salt and pepper, paprika, fennel, coriander and mix to combine. Form a loaf about 4 inches high on baking sheet lined with parchment. Bake 1 hour or until cooked through and golden on top.
Purée tomatoes and chilies in food processor or blender, and then place in small pot and heat. Season with salt and pepper to taste.