Beef and Pinto Bean Chili

To make a three-serving chili, leave the seeds and shells in the jalapeno. Sour cream has a cooling effect, but you can add pepper seeds or use less for a milder result.
Preheat a roasting pan over high heat. Brush the mold with cooking spray. Sprinkle 1/8 teaspoon salt evenly over the beef. Add the beef to the skillet; saute for 5 minutes, until browned on all sides. Remove it from the mold. Pour the oil into the pan; stir to coat. Add the onion and jalapeno; simmer for 8 minutes or until lightly browned, stirring occasionally. Add the garlic; simmer for 1 minute, stirring constantly. Add the beer, scraping off the pan to avoid browning the pieces; bring to a boil. Cook until the liquid has almost evaporated (about 10 minutes), stirring occasionally. Add paprika, cumin and tomato paste; cook for 1 minute, stirring frequently. Add broth, tomatoes, beans, and beef; bring to a boil. Reduce the heat and simmer for 1 1/2 hours or until the mixture thickens and the beef is very tender, stirring occasionally. Add the remaining 1/4 teaspoon of salt.Pour 1 cup of chili powder into each of the 6 bowls. Spread the radishes and avocado evenly over the plates. Sprinkle each serving with 1 tablespoon coriander and 1 tablespoon sour cream. Serve with lime wedges.