Cut the brisket into 1-inch cubes and pat dry with paper towels—this helps them brown better and develop a flavorful crust. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding, sear the brisket cubes for 2-3 minutes per side until deeply browned on the outside. Transfer the seared meat to a plate and set aside. I like to sear the brisket first because it builds a flavorful fond on the bottom of the pot that will enhance the entire chili.

Reduce heat to medium and add the diced onion to the same pot, stirring occasionally for about 5 minutes until softened and beginning to caramelize. Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant. Stir in the chili powder, ground cumin, smoked paprika, and ground cinnamon, cooking for about 1 minute to bloom the spices and release their essential oils—this step is crucial for developing deep, complex flavor.

Return the seared brisket to the pot and pour in the brewed coffee, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom—this process, called deglazing, captures all the concentrated flavor. The coffee adds a subtle smoky depth that complements the beef and spices beautifully. Add the crushed tomatoes, diced tomatoes, green chiles, kidney beans, black beans, and bay leaf, stirring to combine.

Bring the chili to a simmer, then reduce heat to low and cover partially with a lid (leave a small gap for steam to escape). Simmer for 45 to 90 minutes, depending on how tender you want the brisket—45 minutes will leave it slightly chewy, while 90 minutes will make it very tender and almost melt-in-your-mouth. Stir occasionally and taste as it cooks. The long, slow simmer allows the brisket to become tender while the flavors meld together beautifully.

Add the corn and simmer for another 10 minutes to warm through and let the kernels absorb some of the chili flavors. Season with salt (start with 1.5 tsp) and adjust to taste—I like to add salt gradually at the end rather than at the beginning, as it allows me to season more precisely without over-salting.

Ladle the chili into bowls and serve hot. Remove the bay leaf before serving. This chili is hearty enough to serve on its own but also pairs beautifully with traditional toppings if desired.