In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, beer and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.
About 15 minutes before serving, stir in beans. Cook 10 to 15 minutes longer or until beans are thoroughly heated. Top individual servings with sour cream and cheese.