1. Heat the oil in a large, heavy-bottom soup pot. Working in batches, lightly brown the flank steak in the oil for about 4 minutes per batch. Use a slotted spoon to transfer the meat to a bowl. Then, add the ground pork and sausage to the pot and lightly brown the mixture, breaking up any large pieces with a spoon. Transfer to the bowl with the steak and set aside.

2. Add the onions, garlic, bell peppers and jalapenos to the pot and saute five minutes. Stir in the chile powder, cumin, pepper, oregano, salt, paprika, cayenne, sugar and bay leaf, and saute about a minute.

3. Add the stewed tomatoes, tomato sauce, salsa, chiles, broth, beer and browned meat. Bring to a boil, then reduce to a gentle simmer and cook the chili over low heat, uncovered for 21/2-3 hours, stirring from time to time.

4. When ready to serve, skim off excess fat from the surface and discard the bay leaf. Ladle into warm bowls and pass the sour cream, cheese and other accompaniments at the table.