Heat 1 teaspoon canola oil in a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle beef with salt. Add half of beef to pan; sautÃ© 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef.
Add remaining 2 teaspoons oil, onion and bell pepper to pan; sautÃ© 3 minutes. Add garlic and jalapeno; sautÃ© 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan. Stir in sugar and remaining ingredients except sour cream; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until beef is tender, stirring occasionally. Garnish with sour cream, if desired.