Step 1: Sear the Brisket

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef brisket cubes in batches, searing them on all sides until they are browned. This step enhances the flavor of the meat. Once browned, transfer the brisket to a plate and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot for added flavor.

Step 3: Add the Spices

Stir in the chili powder, crushed red pepper flakes, cayenne pepper, and ground cumin. Cook the spices for about 1 minute, allowing them to bloom and release their aromas.

Step 4: Incorporate the Vegetables

Add the diced green peppers to the pot and cook for another 3-4 minutes, until they begin to soften. Then, return the browned brisket to the pot.

Step 5: Combine Ingredients

Pour in the chopped tomatoes along with their liquid, and add the bay leaf, salt, black pepper, and strong coffee. Stir well to combine all the ingredients.

Step 6: Simmer the Chili

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 2 to 3 hours, or until the brisket is tender and the flavors meld together beautifully. Stir occasionally to prevent sticking.

Step 7: Add the Beans

Once the brisket is tender, stir in the kidney beans. Let the chili cook for an additional 20-30 minutes to heat through and blend the flavors. Adjust the seasoning to taste.

Step 8: Garnish and Serve

Remove the bay leaf before serving. Ladle the chili into bowls and garnish with chopped basil, a dollop of sour cream, grated Cheddar, diced tomatoes, tortilla chips, and guacamole as desired.