In a Dutch oven or large saucepan, heat the oil over medium-high. Add the onion and garlic and cook, stirring, until golden, 7 minutes. Add the beef; season with salt and pepper and cook, breaking up the meat with a spoon, until browned, 5 minutes.
Add the beer. Cook, stirring often, until most of the liquid evaporates, 5 minutes. Add the crushed tomatoes, chopped tomatoes, chili powder and 1/2 cup water; bring to a boil. Reduce the heat to medium-low and simmer until the liquid reduces slightly and the flavors meld, about 15 minutes. Season, divide among bowls and garnish with the sour cream, jalapenos and chips.