Sear short ribs.
Season the short ribs with about 2 tsp. salt and pepper, or to taste. Heat grapeseed oil (or oil of choice) in the pot or dutch oven over medium-high heat and add half of ribs. Brown on all sides. Do the same with the second batch. If your pan isn’t big enough, you can do it in three batches. Just make sure not to crowd pan or your short ribs won’t sear properly nor will it have a nice crusty brown skin, and you would’ve defeated the purpose of searing. Remove short ribs and set aside.
Sweat the onions.
Reduce heat to medium, add the onions and cook until translucent and soft, but not completely browned. Using a wooden spoon, scrape up the browned bits from the meat and stir around. About 6-8 minutes.
Add chili powder.
Add jalapeño, minced garlic, dried oregano and cook about 1 minute, until fragrant. Add chili powder, combine well and stir. Cook about 4 minutes, until it leaves a bottom coating on the pot.
Add remaining liquids and seasonings.
Add chicken stock and scrape up the browned bits from the bottom of pot. Add anchovy paste, soy sauce, tomato paste, ground cumin, ground coriander, cocoa, and cornmeal. Use whisk to combine well. Add seared short ribs in mixture along with the bay leaves.
Braise for 1 hour.
Cover and and cook on low heat for 1 hour. If using dutch oven, cover and place in 250°F (121°C) oven for 1 hour.
Add beans and crushed tomatoes and braise another 1½ – 2 hrs.
After 1 hour, add drained kidney beans, tomatoes, and vinegar to pot and continue cooking for another 1½ – 2 hours. Leave the lid sightly ajar this time so that the mixture reduces.
Remove bones and add final seasonings.
After 1½ – 2 hours, use tongs to remove the bones from the pot. This should be easy since the short ribs will be very tender. The bones should fall right out. You can also remove the meat, chop it into smaller pieces, and return it back to pot. Add whiskey, brown sugar, and hot sauce and stir. Season to taste with salt and pepper. Cook for 5 more minutes to combine all flavours.
Serve or refrigerate overnight.
You can either serve immediately or, for the best flavour, let the chili cool and refrigerate overnight, then reheat to eat the next day. Serve with warm tortillas and garnish with chopped cilantro, diced jalapeños, red onions, and sour cream. Congrats! You just made short rib chili.