Start by trimming the brisket of excess fat. This helps prevent the chili from becoming too greasy. Cut it into 1-inch cubes. The pieces should be manageable, not too small.

In a large pot or Dutch oven, add the bacon slices over medium heat. Cooking until crispy, this will render out the fat, adding flavor. Remove the bacon and crumble it, keeping the fat in the pot.

In the bacon fat, add the brisket cubes in batches. Get a nice brown sear on all sides. Don’t rush; this step is crucial for building flavor.

After browning the brisket, add the diced onions and garlic to the pot. Stir them around, allowing them to soften and become translucent, soaking in all the deliciousness left in the pot.

Next, sprinkle in your dry spices: kosher salt, black pepper, smoked onion powder, sweet paprika, Texas chili powder, ground cumin, chipotle chili powder, and dried thyme. Stir everything for about a minute, letting the spices become fragrant.

Pour in the beef stock and add the whole peeled tomatoes along with their juices. Then, stir in the brewed coffee, Worcestershire sauce, and apple cider vinegar. This concoction is where the magic happens.

Bring the mixture to a boil, then lower the heat and let it simmer. Cover the pot and for at least 2-3 hours. Stir occasionally, and relish in the aromas filling your kitchen.

After a couple of hours, taste your chili. Adjust the salt, pepper, or any other spice level as needed.

Serve hot in bowls, topped with crumbled bacon, your preferred cheese, diced onions, or sour cream, if desired.