Start by heating 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.

Season the boneless short ribs with salt and pepper. Add them to the pot, searing each piece for 1-2 minutes per side until they are beautifully browned.

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

Stir in the chili powder, Mexican oregano, cumin, salt, and pepper into the pot with the vegetables and chorizo. Cook for 1 minute.

Pour in the beef stock, scraping the bottom of the pot to lift any brown bits. Return the seared short ribs to the pot and add the remaining ingredients.

Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the chili simmer for 2 hours.

After 2 hours, check the consistency of your chili. If it appears too soupy, stir in a couple of tablespoons of corn meal.

Once the chili is thick and aromatic, remove it from heat. Serve hot, garnished with your favorite toppings.