For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. Reserve the brisket point for another meal.

In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.

Increase the heat to medium-high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.

Season liberally with salt, pepper, and onion powder while browning to season the meat.

Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.

In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.

Add in all of the spices and stir into the onions. Cook 2 minutes.

Add the pressed garlic and stir. Cook 1 minute.

Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.

Open the tomatoes, and using your hands, break them up as you add them to the pan. Add tomato juice to the pan.

Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ - 3 hours. Add the additional 2 c. beef broth as necessary.

Finish off with fresh tabasco pepper sauce if desired.

Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips.