Step 1

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add a couple of fruit wood chunks (I like applewood) and try to maintain a 300-degree-F temperature in your grill once the lid is closed.

Step 2

Meanwhile, in a large bowl mix together the cumin, paprika, coriander, cayenne and 1 teaspoon kosher salt. Add the brisket and toss to coat. When the grill is hot, place the brisket away from the direct heat and let it smoke at 275 to 300 degrees F for about 30 minutes or until the meat registers an internal temperature of 140 degrees F.

Step 3

While the brisket is smoking, start building the base of your chili. Place a medium Dutch oven directly over the coals and preheat it for 2 to 3 minutes. Add the bacon lardons and cook, stirring often, until they begin to crisp, 5 to 6 minutes. Once the bacon is crisp, add the red onion, garlic and jalapeño and sweat them for about 3 minutes.

Step 4

Remove and discard the stems from the soaked ancho chiles. Add the anchos to a blender along with the 1 cup reserved soaking liquid. Add the chipotles in adobo, chili powder and cocoa powder to the blender. Blend until smooth, then pour the purée into the Dutch oven along with the beer, beef broth, coffee and oregano. Bring to a simmer; cover and cook until the flavors meld and the brisket is done smoking, 20 to 25 minutes so.

Step 5

Pull the brisket off the smoker and add it into the Dutch oven. Simmer until the brisket is tender, about 1 1/2 to 2 hours. Serve the chili with the grated Cheddar, avocado, scallions, cilantro and crema.