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1
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.
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2
While the bacon is cooking, season the cubed brisket with salt and pepper.
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3
Remove bacon to a paper-towel-lined plate.
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4
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).
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5
Remove the brisket to a rimmed plate.
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6
Saute the onion, garlic, and jalapeno in the pot until tender and fragrant, about 4 minutes.
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7
Stir in the chile powder, and toast for just a minute with the onions and garlic.
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8
Mix in the tomato paste, then pour in the beer.
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9
Bring to a boil, scraping up all the tasty brown bits on the bottom of the pot with a wooden spoon.
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10
Add the tomatoes and their juices, the chipotle and adobo sauce, and, finally, the browned brisket and any accumulated juices.
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11
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.
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12
Remove the cover, and add the beans and reserved bacon.
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13
Cook for 30 more minutes.
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14
Taste for seasoning, and adjust with salt and pepper.
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15
Serve in bowls topped with cheese, crushed tortilla chips, diced avocado, and cilantro.
