For the chili:

2 tablespoons vegetable oil

1.5 pounds boneless short ribs, cut into bite-sized pieces (about 1-inch cubes)

Salt and pepper to taste

1 large onion, chopped

2 jalapeño peppers, chopped (use serranos for more heat)

6 cloves garlic, chopped

1 pound Mexican chorizo

1 cup beef stock

3 15-ounce cans fire roasted tomatoes

1 15-ounce can black beans, drained

1 15-ounce can red kidney beans, drained

1 tablespoon Worcestershire sauce (or to taste)

2 tablespoons chili powder blend (hot New Mexican blend preferred)

1 teaspoon Mexican oregano

1 teaspoon cumin

Hot sauce to taste

2 tablespoons cornmeal (optional, for thickening – or use crushed or torn corn tortillas)

Your favorite toppings (sour cream, shredded cheese, cilantro, avocado)

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Sear the Short Ribs: Heat vegetable oil in a large pot over medium-high heat. Season the short ribs with salt and pepper, then sear them for 1-2 minutes per side until browned. Remove and set aside.
Sauté the Vegetables: Add onion and jalapeño peppers to the pot, cooking for 5 minutes until softened.
Cook the Chorizo and Garlic: Add garlic and chorizo, breaking up the chorizo as it cooks for 5 minutes until mostly cooked through.
Add Spices: Stir in chili powder, oregano, cumin, salt, and pepper. Let the spices bloom in the pot for 1 minute.
Add Stock and Short Ribs: Pour in beef stock, scraping any browned bits off the pot. Add the short ribs, tomatoes, beans, Worcestershire sauce, and hot sauce. Stir well.
Simmer: Bring to a boil, then reduce heat and simmer for 2 hours, until short ribs are tender. Stir in cornmeal for thickness if desired.
Serve: Serve hot with your favorite toppings, such as sour cream, shredded cheese, or fresh cilantro.