*Do not substitute bone in short ribs. They are generally too fatty for this application, and while the bones do add some body and flavor, its not worth the tradeoff. Sub in chuck roast instead.
** Honestly, I use ground turkey just as much as the sirloin, if not more often. The short ribs carry the flavor, this is for body and texture.
These chile powders are easily found online, and you’d be surprised what your local store might have in the ethnic aisle. Whichever you cant find, sub in (fresh!) chili powder. I usually make a double batch and put in a little extra into the chili, plus the leftover goes great on eggs, popcorn, you name it. If you use chili powder that’s been in the back of the cupboard for years, your chili will taste like sawdust. You’ve been warned.
2 tablespoons guajillo chile powder
2 tablespoons ancho chile powder
2 tablespoons sweet paprika
1 tablespoon black pepper
1 tablespoon cumin