Heat a Dutch oven over high heat. Coat Dutch oven with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt.
Add beef to Dutch oven; sauté 5 minutes, turning to brown on all sides. Remove beef and set aside.
Add oil to Dutch oven; swirl to coat. Add onion and jalapeño and sauté 8 minutes or until lightly browned, stirring occasionally. A
dd garlic and 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 1/2 teaspoon salt.
Serve each bowl of chili topped with radishes, avocado, 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.