Preheat oven to 375°. Wash short ribs, pat dry. Rub on all sides with CHILI 9000, using about 1 tablespoon. Place on
a foil-lined baking pan. Bake at 375° for 1 hour. Remove the casing from the chorizo sausage and place in the pan
with the short ribs for the second half hour of cooking. This removes a lot of fat from the meat and gives the chili great
flavor. Remove the meat from the oven and place in a large stockpot. Add the onion, remaining CHILI 9000, GARLIC, salt,
tomatoes and water. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes.
Spoon off the fat (if any) as it rises to the top. Half an hour before serving, remove the beef short ribs from the pot,
cut the meat into bite-sized pieces and place back in the pot. Discard the bones. Toss fresh cilantro into the pot for
the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings.
Prep. time: 10 minutes
Cooking time: 3 hours, 15 minutes
Yield: about 3 quarts