Heat vegetable oil in a large pot over medium-high heat. Season short ribs with salt and pepper. Brown the short ribs in batches until deep golden on all sides, about 5-7 minutes per batch. Remove and set aside. In the same pot, add chopped onion and jalapenos; sauté until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add Mexican chorizo, breaking it up with a spoon, and cook until fully browned. Return browned short ribs to the pot. Pour in beef stock and stir to deglaze the pot, scraping up any browned bits from the bottom. Add fire roasted tomatoes, black beans, red kidney beans, Worcestershire sauce, chili powder, Mexican oregano, and cumin. Stir well to combine. Bring the chili to a simmer, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the short ribs are tender and the flavors meld. If the chili is too thin, stir in corn meal or crushed corn tortillas to thicken. Adjust seasoning with salt, pepper, and hot sauce to taste. Serve hot with your favorite toppings such as sour cream, cheese, chopped onions, or fresh cilantro.