Sprinkle the cubed brisket liberally with kosher salt, black pepper, and onion powder.

Cook the bacon in a large stockpot over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.

In the same pot, cook the cubed brisket in the bacon grease in small batches to avoid crowding the pan. Stir occasionally until the sides of the cubes have browned; then remove from the pot and set aside. Repeat with the remaining brisket pieces. You may need to add some vegetable oil while cooking the brisket, should the pot become dry.

In the same pot, sauté the onions with a tiny pinch of salt. Cook, stirring occasionally, until they become translucent and begin to brown. When the onions are almost done, add the garlic and all the spices and sauté until fragrant.

Add the brisket, bacon, and chicken stock to the pot, scraping the bottom of the pot to deglaze. Then add the tomato puree and mix well.

Reduce the temperature to low, place a lid on the pot, and simmer for 2 to 3 hours or until the brisket becomes very tender. If the chili becomes too dry, add additional water or chicken stock to reach your desired consistency.