Follow these simple steps to create your Short Rib and Chorizo Chili:

1. Brown the Meat: In a large pot, heat a drizzle of olive oil over medium-high heat. Add the short ribs and brown them on all sides, then remove from the pot and set aside.

2. Cook the Chorizo: In the same pot, add the chorizo and cook until browned, breaking it apart with a spoon. Remove the chorizo and set aside with the short ribs.

3. Sauté Vegetables: Add the diced onion, bell peppers, and minced garlic to the pot. Sauté until the onion is translucent, about 5-7 minutes.

4. Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, allowing them to cook for an additional minute to release their flavors.

5. Combine Ingredients: Return the short ribs and chorizo to the pot. Add the diced tomatoes and beef broth, stirring until everything is combined.

6. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 hour and 30 minutes, or until the short ribs are tender.

7. Add Beans: Stir in the kidney beans and simmer for an additional 15-20 minutes to heat through.

8. Check Seasoning: Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices to your preference.

9. Serve: Remove from heat and let it rest for a few minutes before serving.