Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the brisket cubes in a single layer, searing them until browned on all sides (about 4-5 minutes per batch).

Work in batches if necessary—overcrowding the pan prevents a good sear.

Once browned, transfer the brisket to a plate and set aside.

In the same pot, reduce the heat to medium and add diced onions, bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Add the tomato paste and stir well, allowing it to cook for 1-2 minutes to deepen its flavor.

Pour in the fire-roasted tomatoes, beef broth, and (if using) dark beer or strong coffee to enhance the richness.

Stir in the chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper, ensuring everything is well combined.

Return the seared brisket to the pot, making sure it’s submerged in the liquid.

Bring the chili to a gentle simmer, then reduce the heat to low.

Cover and let it cook for 2.5 to 3 hours, stirring occasionally. This slow cooking process allows the brisket to become incredibly tender and absorb all the bold flavors.

After a few hours, check for tenderness—the brisket should easily pull apart with a fork.

If the chili is too thick, stir in a bit more beef broth. If it’s too thin, let it simmer uncovered for an additional 15-20 minutes to reduce.

Stir in Worcestershire sauce, apple cider vinegar, and brown sugar for a perfect balance of flavors.

Ladle the chili into bowls and top with cheddar cheese, sour cream, and green onions.

Serve with cornbread, tortilla chips, or warm crusty bread for the ultimate experience.