1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
6 tablespoons sour cream
6 lime wedges
Heat a Dutch oven over high heat. Coat pan with cooking spray.
Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides.
Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally.
Add garlic; sauté 1 minute, stirring constantly.
Stir in beer, scraping pan to loosen browned bits; bring to a boil.
Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.
Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans and beef; bring to a boil.
Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally
. Stir in remaining 1/4 teaspoon salt.
Ladle 1 cup chili into each of 6 bowls.
Divide radish and avocado evenly among bowls.
Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream.
Serve with lime wedges.