For the Meat Base:

• 2.5 pounds beef short ribs, bone-in
• 1 pound chorizo (casings removed)
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Aromatics & Vegetables:

• 1 large onion, diced
• 1 green bell pepper, diced
• 2 jalapeños, minced
• 5 garlic cloves, minced

For the Tomato-Chili Base:

• 1 (6 oz) can tomato paste
• 2 (14.5 oz) cans fire-roasted diced tomatoes
• 2 cups beef stock or broth
• 1 tbsp brown sugar
• 2 tbsp red wine vinegar

Spices & Seasonings:

• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• Optional: 1 chipotle pepper in adobo, finely chopped

Optional Add-ins:

• 1 can black beans or kidney beans
• 1 cup frozen corn
• Fresh cilantro, for garnish
• Sour cream or shredded cheese, for topping