In a large Dutch oven, brown the short ribs over medium-high heat for about 5-7 minutes on each side until well browned. Remove and set aside.

In the same pot, add the chorizo and cook until browned, about 5 minutes. Remove and set aside with the short ribs.

Add the diced onion, garlic, bell pepper, and carrots to the pot. Sauté for about 5-7 minutes until softened.

Return the short ribs and chorizo to the pot. Add the diced tomatoes, beef broth, dark beer (if using), chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the short ribs are tender.

Remove the short ribs, shred the meat, and return it to the chili. Serve hot, garnished with shredded cheese, sour cream, and cilantro.