Debone the short ribs leaving large hunks of meat. Heavily salt and pepper the short ribs.

In a large 6 quart dutch oven add the olive oil and set over medium heat. Once the oil is hot add in the short ribs. Only cook a few pieces at a time so you don't crowd the pan. Sear each side until browned, about 3 minutes per side. Set the short ribs aside on a plate.

Once all the meat has been cooked lower the heat to medium low and add in onion. Saute for about 5 minutes until the onion starts to get translucent. Add in garlic and cook for 30 seconds longer until the garlic starts to get fragrant.

Add in cumin, oregano, cocoa powder and mix. Gently (careful not to burn the garlic) simmer while you prepare the chili/tomato mixture. If you mixture is too dry add just a touch of oil to keep it from burning.

In a high powered blender (I used a Vitamix) add 1/2 cup beef stock, dried chilies and 1 can fire roasted tomatoes. Process on high until completely smooth and there are no dried chili pieces. (If you blender is not high powered simply heat the dried chilies with stock over low heat until they are soft and then continue with directions)

Pour mixture into the pan along with the remaining 2 cups beef stock and remaining can of fire roasted tomatoes. Stir together.

Add ribs back to the pan along with any juices that collected on the plate.

Turn the mixture up to medium high and bring to a boil. Once boiling cover and cook in the oven for 3 hours.

After 3 hours remove the pan from the oven, uncover and remove meat with a pair of tongs. If you see any large pieces of fat remove from the meat and shred the rest of the meat with 2 forks.

You will see a layer of grease (I know it sounds gross but it's happens with fatty meat) so skim off as much as you can*. Add in the meat, stir and add to the stove over medium heat. Gently simmer on the stove until the mixture is warmed.

Serve over cheesy polenta and sprinkle with cilantro.

*Another option is to add in the shredded meat and then let the chili completely cool and store overnight in the refrigerator. The next night when you want to re-heat remove from the refrigerator and uncover. The fat that rose to the top will now be solid. You can simply just skim it off the top. This method is also great because the chili get even a million times more flavorful after it sits. Then re-heat over medium heat until hot and bubbly.

In a large high sided skillet add water, milk and salt. Bring to a boil and slowly whisk in polenta. Once all the polenta has been added turn the heat down to low and slowly whisk until thick. On my stove this takes about 7 minutes.

Once creamy and cooked remove from heat and stir in pepper, butter and cheese. Serve with chili.