In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Season the boneless short ribs generously with salt and pepper, then add them to the pot. Sear for about 1-2 minutes on each side until they are beautifully browned. Remove the ribs from the pot and set them aside.

In the same pot, reduce the heat to medium and add the chopped onions and jalapeños. Sauté for about 5 minutes until the onions are translucent and softened.

Next, add minced garlic and Mexican chorizo to the pot, breaking the chorizo into smaller pieces. Cook for another 5 minutes until the chorizo is mostly cooked through.

Stir in chili powder, Mexican oregano, cumin, and a pinch of salt and pepper. Allow to bloom in the heat for about 1 minute while stirring constantly.

Pour in the beef stock, followed by the reserved short ribs and fire-roasted tomatoes. Add the drained black beans and red kidney beans, Worcestershire sauce, and a dash of hot sauce. Stir until well mixed.

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 2 hours, stirring occasionally to prevent sticking.

Ladle the chili into bowls and garnish with your favorite toppings like shredded cheese or sour cream.