To prepare the steaks, set up a turkey fryer on a ring burner outdoors. Pour the canola oil into the fryer and heat to 360°F on a deep-frying thermometer.

Generously season the steaks on both sides with salt and pepper. Impale the steaks from top to bottom on a pitchfork, leaving about 2 inches between them.

Carefully plunge the steaks into the hot oil and fry them until crusty and brown on the outside and cooked to your liking, about 3 minutes for medium-rare. Lift the steaks out of the hot oil and let them drain on the pitchfork for about 30 seconds, then transfer them to a platter. Use tongs to slide the steaks off the pitchfork, taking care not to touch the hot tines. 

Cut the steaks into 1-inch pieces and set aside.

To prepare the chili, heat a Dutch oven over medium-high heat. Pour in the canola oil and swirl to coat the bottom of the pot. Add  the onions, jalapeño and 1/2 teaspoon of the salt and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. 

Add the beer, stirring to scrape up the browned bits, and bring to a boil. Cook, stirring occasionally, until the liquid almost evaporates, about 10 minutes. Add the paprika, cumin and tomato paste and cook, stirring frequently, for 1 minute.
 
Add the broth, tomatoes, beans and beef and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the chili is thick and the beef is very tender, about 1 1/2 hours. Stir in the remaining 1/4 teaspoon salt.

Ladle 1 cup chili into each of 12 bowls. Divide the radishes and avocados evenly among the bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with the lime wedges.