1. Start by seasoning the short ribs with salt and pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the short ribs on all sides until they’re browned, about 8 minutes. Remove from the pot and set aside.
2. In the same pot, add the chorizo. Cook until browned, breaking it up with a spoon as it cooks. This step reminds me of the sizzling sounds and spicy scents that filled our kitchen during family gatherings.
3. Add the diced onion and garlic to the pot, cooking until the onion is translucent and fragrant, about 5 minutes.
4. Return the short ribs to the pot. Stir in the diced tomatoes, black beans, kidney beans, chili powder, cumin, and smoked paprika.
5. Pour in the beef broth, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the short ribs are tender and the flavors have melded beautifully.
6. Taste and adjust seasoning with salt and pepper. If you like it spicier, add some sliced jalapeños for an extra kick.
7. Before serving, remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot, stirring to combine.

This chili is all about patience and love – just like how my abuela taught me. Letting it simmer allows the flavors to deepen, creating a dish that’s both comforting and rich.