Season brisket with salt and pepper. Set aside.

In a large Dutch oven, cook bacon over medium-high heat, until browned, fragrant, and fat is rendered, about 5 minutes. Strain bacon onto paper-towel lined plate.

Place half of brisket in bacon fat and sear on most sides, about 7-8 minutes. Set aside onto a plate. Repeat with the remaining brisket.

Add onions and bell peppers. Cook until translucent, about 6-7 minutes. Add in minced garlic and continue cooking for 1 minute. Add in all chili powders, paprika, cumin, oregano, and garlic powder and cook until fragrant, an additional minute.

Carefully pour in beer, scraping the bottom of the pan, releasing all the delicious brown bits. Let beer reduce by half. Then add Worcestershire, tomatoes, beef stock, and water. Add brisket and bacon back to pan.

Let cook until brisket is fork-tender, about two and a half hours. Stir occasionally. Enjoy with your favorite toppings—diced onions, cheddar cheese, or a side of cornbread. Even better the second day!