Step 1

Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Season the short ribs with salt and pepper, then sear them 1-2 minutes per side to get a nice brown crust on them. Do this in batches, if needed. Remove the short ribs and set on to a plate.

Step 2

Add the onion and jalapeno peppers. Cook 5 minutes to soften.

Step 3

Add the garlic and Mexican chorizo. Cook for 5 minutes, breaking up the chorizo, until the chorizo is mostly cooked through.

Step 4

Stir in the chili powder, Mexican oregano, cumin, salt and pepper to taste. Cook for 1 minute to let the spices bloom.

Step 5

Add the beef stock and scrape up any browned bits from the bottom of the pan.

Step 6

Add the reserved short ribs, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce, and hot sauce. Stir.

Step 7

Bring to a boil, then reduce the heat, cover and simmer for 2 hours, or until the short ribs are melt-in-your-mouth tender. You may need longer.

Step 8

If the chili is too soupy, stir in corn meal and simmer to thicken.

Step 9

Serve into bowls and top with your favorite toppings.