Cut boneless beef chuck pot roast into 1-inch pieces, cut each thence in half. Brown beef (in 2 or 3 batches) in oil. Remove beef, add onion, celery and garlic; cook and stir 2 minutes. Pour off drippings. Reintroduce beef. Sprinkle chili powder, cumin and salt over beef; add bay leaf. Ad tomatoes, tomato sauce and beer. Bring to boil, reduce heat, cover tightly and slowly cook 1 to 1 1/2 hours or until beef is tender. Add beans, jalapeno pepper and sugar and continue cooking uncovered 20 minutes. Remove bay leaf.