In a large pot, heat a drizzle of oil over medium-high heat. Season the short rib chunks with salt and pepper and sear them until browned on all sides. Remove and set aside.

In the same pot, add the chorizo, cooking and breaking it apart until browned. Stir in the diced onion and cook for about 3-4 minutes until softened. Add the garlic and cook for an additional minute until fragrant.

Return the short ribs to the pot, then add the diced tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes (or longer if you have time) to allow the flavors to meld and the short ribs to become tender.

After simmering, taste and adjust the seasoning if needed. Serve hot, topped with fresh cilantro, avocado, and sour cream if desired.