In a large pot set over medium-high heat, soften the yellow onions in the olive oil with some salt. Add the garlic and jalapenos, and continue to soften. Once most of the moisture has been released and all of the vegetables are soft, add 3 tablespoons ancho chile powder, 3 tablespoons garlic powder, 3 tablespoons onion powder and 2 tablespoons cumin, and stir well. Allow the spices to cook out for a few minutes. Add the tomatoes and bring up to a simmer. Cook until the chili begins to thicken and lose the aggressive tomato flavor, 1 hour.
Preheat a grill. Trim the short ribs and cut into long planks, then sprinkle with the remaining ancho chile powder, garlic powder, onion powder, cumin and some salt, and grill quickly for best flavor. Cut into a medium dice, and add to the finished chili. Simmer, but do not let the chili boil once the meat is added.
Let the chili cool slightly before transferring to individual oven-safe serving dishes. Top with a handful of corn chips from the large bag, and then with some Cheddar and several sliced pickled jalapenos. Cook until the cheese melts, about 10 minutes. Cool, and then serve each with a small bag of corn chips on the side and enjoy!