Step 1

In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. If there is excess bacon grease remove it, otherwise cook the onions in it.

Step 2

Add onions and cook until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften.

Step 3

Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!

Step 4

Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add chipotle, coffee, tomatoes, beans, corn, green chili, and the reserved bacon.

Step 5

Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. My recommendation is at least an hour (or better yet two) for a nice rich chili. If the stew starts to get too thick, you can add water ½ cup at a time to thin it out.