In a large skillet over medium heat, cook beef till brown. Drain and let cool.
In a Dutch oven cook over medium heat onion, bell pepper, and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, parsley and cumin and pepper and salt to taste. Reduce heat, cover and simmer for 30 minutes.
Stir in tomato paste and cook for another 10 minutes.
Stir in kidney neans and heat through. Remove from heat and stir in sour cream.