Heat olive oil in a large Dutch oven, over medium heat.
Dry short ribs with paper towels, making sure they are very dry. Season lightly with Kosher salt and freshly ground black pepper.
Brown in three batches, making sure to not crowd the pan. Brown on all sides, removing to a plate. Repeat with all three batches.
Add onions, celery and carrots to Dutch oven and allow them to soften, approximately 1 to 2 minutes. If bottom is dry, add an additional 1 tablespoon olive oil to prevent sticking.
Add diced green chilies, chili powder, beans, tomatoes and broth to the mixture and add back the short ribs. Allow to simmer on the lowest heat possible, covered for 30-40 minutes stirring occasionally.
Check the largest rib to see if it is cooked the whole way through. If it is, remove all ribs and either coarsely chop or shred, throwing out any bones, fat or silver skin.
Return beef to soup. Check for seasoning, additional Kosher salt, ground black pepper or Aleppo pepper, if desired.
Serve while hot.
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Top with parmesan cheese or add parmesan cheese rind to the simmering broth.