Creating Short Rib Chili is straightforward if you follow these simple steps:

1. Prepare the Short Ribs: Season the short ribs with salt and pepper.
2. Sear the Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the diced onion, garlic, and bell peppers. Cook until softened, about 5-7 minutes.
4. Add Heat: If using, add the diced jalapeño peppers and cook for another 2 minutes.
5. Deglaze the Pot: Add the diced tomatoes (with juice), beef broth, and tomato paste to the pot. Stir well, scraping up any browned bits from the bottom.
6. Season the Chili: Stir in the chili powder, cumin, smoked paprika, oregano, and adjust salt and pepper to taste.
7. Return the Ribs: Add the seared short ribs back to the pot. Bring to a simmer.
8. Slow Cook: Cover the pot and reduce the heat to low. Let it cook for about 2 hours, or until the short ribs are tender.
9. Shred the Ribs: Remove the short ribs from the pot. Let them cool slightly, then shred the meat from the bones, discarding any fat and bones.
10. Combine: Return the shredded meat to the pot along with the kidney beans and black beans. Stir well and cook for an additional 10-15 minutes to heat through.
11. Adjust Seasoning: Taste the chili and adjust the seasoning as necessary.
12. Rest: Let the chili rest for about 10-15 minutes before serving to allow the flavors to meld.

By following these steps, you will create a bowl of Short Rib Chili that is rich, hearty, and absolutely delicious.