Dice onion, mince garlic, seed and mince serranos.
Cube short ribs. Turn heat on cast iron on high, heavily salt and brown on all sides in 2 batches. Set into slow cooker/pressure cooker.
Set cast iron heat to medium. Saute onions in same pan with a pinch of salt, adding in a bit of oil if pan is dry.
Add in garlic and serrano, stirring as to not burn either. Cook for 1 minute.
Turn heat to low. Add in tomato paste, ½ of chili powder, and 2 bay leaves. Stir constantly for 3 minutes (tomato paste can burn quickly)
Add in lager, stir until sauce is formed. Add to slow/pressure cooker.
Brown ground sirloin, 6-7 minutes. Season with 2 teaspoons salt and other ½ of the chili powder. Remove and stir in with chili, along with beef stock and beans.
Slow cook for 3-4 hours on high, or until short ribs are tender. Alternatively, pressure cook for 35 minutes, or until short ribs are done. Serve topped with pickled jalapenos and cheese.