I can hear "It's a Man's World" by James Brown playing whenever I make this chili. But beer, bacon, and brisket are three of my favorite "b"s, too. So don't be scared, ladies-this delicious chili will please the whole family, not just your quarterbacks.
As with most stews and chilis, this is best made the night before, and reheated right before the big game starts!
Cook the bacon in a large Dutch oven over medium- high heat until the bacon is crisp and the fat is rendered, about 6 minutes. While bacon is cooking, season the cubed brisket with salt and pepper. Remove bacon to a paper- towel- lined plate. Brown the brisket, in batches, on all sides, until it has a nice color and a crust forms on the outside of the meat (about 8 to 10 minutes per batch). Remove the brisket to a rimmed plate.
Saute the onion, garlic, and jalapeno in the pot until tender and fragrant, about 4 minutes. Stir in the chile powder, and toast for just a minute with the onions and garlic. Mix in the tomato paste, then pour in the beer. Bring up to a boil, scraping up all the tasty brown bits on the bottom of the pot with a wooden spoon. Add the tomatoes andntheir juices, the chipotle and adobo sauce, and, finally, the browned brisket and any accumulated juices. Bring the pot to a boil, reduce the heat to medium-low, and simmer, partially covered, for 2 1⁄2 hours, or until the brisket is nice and tender.
Remove the cover, and add the beans and reserved bacon. Cook for 30 more minutes. Taste for seasoning, and adjust with salt and pepper.
Serve in bowls topped with cheese, crushed tortilla chips, diced avocado, and cilantro.