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Heat a large pot or Dutch oven over medium-high heat and add canola oil. When shimmering, add chopped bacon.
Cook bacon until crisp. Remove to a paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon fat from the pot.
In the remaining bacon fat, add onion, bell pepper and jalapeno. Cook until vegetables are tender, about 4 minutes.
Add garlic and chili seasoning blend and stir until fragrant, about 30-60 seconds.
Stir flour into mixture; Cook for 1 minute. Add the brisket and stir to coat the meat for 1-2 minutes.
Add chipotle in adobo, crushed tomatoes, brown sugar and cooked bacon; Stir until combined.
Pour in beer and beef broth, scraping the bottom and sides of the pot to release any bits. Season with salt.
Bring chili to a simmer, reduce heat to medium and cover.
Simmer for 45-50 minutes. Taste chili to see if you need add more salt.
Remove lid and simmer for 15 minutes uncovered.
Serve with your favorite chili toppings.