Prep Short Ribs: Combine salt, pepper and fennel in small bowl. Rub salt/pepper/fennel mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or overnight in the refrigerator).

Sear Short Ribs: Bring large Dutch Oven to medium-high heat and add olive oil; swirl to coat the pan. Sear short ribs on all sides (you will need to do this in batches). Remove short ribs and place on plate; set aside.

Make Chili: Using the same Dutch Oven, add beef broth to deglaze the pan, scraping up any bits on the bottom of the pan over a medium high heat. Add celery, carrots, leeks, tomato paste, diced tomatoes, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary. Let simmer for 10-15 minutes to let reduce. While the chili simmers, preheat oven to 300 degrees F.

Bake: Add short ribs back into dutch oven with braising liquid. Place in oven (uncovered) and let cook for 2-3 hours. Remove from oven, take short ribs out of braising liquid and set aside on plate. Let cool slightly.

Final Adds: Add kidney beans, mushrooms, whole tomatoes, chili powder and sugar. Mix well and use a knife to quarter the whole tomatoes. Take short ribs and remove meat from bone; Cut up into bite sized pieces and put back into the Dutch Oven. Stir together.

Simmer: Place Dutch Oven on stove and let simmer (covered) for at least a half hour. It could simmer longer if you are making ahead of time or place in a crock pot on low until you are ready to serve.

Serve: mix sour cream and horseradish together in a separate bowl and serve with chili.