Directions:
Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper on both side.
Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set ribs aside.
Reduce heat to medium and add onions and green pepper to the pot (without wiping it out) along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently.
 Add garlic and jalapeno and sauté for another minute.
Add chili powder, cumin, chiles in adobo, wocestershire sauce, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine.
Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer.
Cover and simmer over low heat for 2.5-3 hours or until the short ribs are tender and fall apart easily.
Remove ribs from chili. Use two forks to shred beef. Discard bones and gristle.
 Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and season to taste with salt and pepper.
Serve with sour cream, cheddar cheese, tortilla strips and sliced green onions.
Enjoy !!