Combine 2 tablespoons olive oil and the next 6 ingredients (through oregano) in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.
Sprinkle steak with 1/4 teaspoon salt; toss with flour. Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Add steak; cook 6 minutes. Add spice mixture; cook 1 minute. Stir in tomato paste and molasses; cook 3 minutes. Add remaining 1/2 teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.
Divide rice and chili among 4 bowls. Top evenly with sour cream, onions, and radishes; serve with lime wedges.