Heat a large pot over medium-high heat and add vegetable oil. Season short ribs with salt and pepper, then sear for 1-2 minutes per side until browned. Remove and set aside.

In the same pot, add chopped onion and diced jalapeño peppers, cooking for about 5 minutes until softened.

Stir in minced garlic and Mexican chorizo, breaking it up as it cooks, simmering for another 5 minutes.

Sprinkle in chili powder, oregano, cumin, salt, and pepper. Stir for about 1 minute to bloom the spices.

Pour in beef stock, scraping up browned bits stuck to the pot. Allow to come to a simmer.

Return seared short ribs to the pot with tomatoes, beans, Worcestershire sauce, and hot sauce, mixing well.

Bring to a boil, then reduce heat to low and cover, simmer for 2 hours, stirring occasionally.

If chili is too soupy, stir in cornmeal as a thickening agent and simmer for another 10 minutes.

Ladle chili into bowls and garnish with your favorite toppings.