In a large pot, brown the short ribs on all sides over medium heat, then remove and set aside.

In the same pot, add the chorizo and cook until browned, then remove and set aside.

Add the onion, garlic, and bell peppers to the pot, cooking until softened.

Stir in cumin, chili powder, and oregano, cooking for 1 minute until fragrant.

Return the short ribs and chorizo to the pot, then pour in the beef broth and tomato sauce.

Bring to a simmer, cover, and reduce the heat to low, cooking for 2 hours until the short ribs are tender.

Remove the short ribs and shred the meat, then return it to the pot and stir everything together.

Adjust seasoning to taste and serve warm.