Preheat your smoker (or indirect grill) to 300F.
Top with oil and season short ribs with salt & pepper liberally. Add to smoker and cook till they are extremely tender, around 205F internal. This should take about 5-6 hours. Refill smoker with charcoal as needed.
Once short ribs are done, pull off, wrap in tin foil, and let cool in a cooler for at least one hour.
Preheat your grill for direct cooking. Place dutch oven over fire for 2 minutes to preheat before cooking.
In dutch oven, add butter and oil. Let melt. Next, add chopped bell peppers, chopped onions, chopped jalapenos and minced garlic. Let brown (about 2 minutes). Next, add chili powder, cumin and dried parsley. Stir and coat veggies thoroughly. Add ground beef and ground pork to mixture and let brown (about 3 minutes). Next, add kidney beans, black beans, tomato paste, chipotle puree, dark chocolate and Guinness Draught. Mix thoroughly. Cook chili for 1 hour over medium-high heat. Stir occasionally, let chili boil and leave the lid off chili in order to thicken to your liking.
As the chili is cooking and the beef is rested, remove the bones from the beef ribs and shred. Add shredded beef to chili and stir. Let cook for another 10 minutes.
Serve chili with cheese, sour cream and a pint of Guinness Draught. Enjoy!