Trim the brisket and cut 3-4 lb. into small ¼-inch cubes, setting the point aside for another use. Uniform pieces cook at a similar pace and become easier to scoop once tender.

Cook the 4 bacon slices in the stockpot until crisp, then transfer them to a plate. Leave the rendered bacon fat in the pot because it will carry the beef flavor into the chili.

Raise the heat to medium-high and brown the brisket in 3 separate batches in the bacon fat. Each batch should develop a deep brown crust and leave a mahogany-colored layer on the pot bottom.

Sprinkle the brisket liberally with kosher salt, pepper, and onion powder as it browns. Seasoning the cubes in the pot gives the beef flavor before it enters the broth.

Move each browned batch to a bowl before adding the next, using additional cooking oil only if the pot needs it. Keep the pot hot enough to brown the meat rather than collect liquid around it.

Add the diced white onion and a pinch of salt to the same pot, scraping up the browned bits as the onion cooks. Lower the heat if needed; the onion should soften and turn lightly golden without burning.

Stir in the paprika, cumin powder, Texas chili powder, thyme, chipotle chile powder, and ½ t. salt for 2 minutes. The spices should smell warm and fragrant as they toast in the onion and bacon fat.

Add the pressed garlic and cook for 1 minute while stirring. Its sharp aroma should mellow quickly without the garlic taking on color.

Return the browned brisket to the pot, then pour in the coffee and 2 c. of beef broth. Stir firmly to loosen any remaining fond from the bottom of the pot.

Break up the whole tomatoes with your hands as you add them, including all the juice from the can. The tomatoes should remain in varied pieces for a rustic, textured chili.

Crumble in the bacon, cover the pot, and simmer gently over low-medium heat for 2 ½ - 3 hours, adding the additional 2 c. beef broth as necessary. Look for small, lazy bubbles rather than rapid boiling, and cook until the brisket yields easily to a fork.

Finish with fresh tabasco pepper sauce if desired. Add it gradually so the peppery tang lifts the chili without overpowering the beef.

Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips. The cool onion, salty crunch, and melting cheese balance the rich broth.