Prepare your smoker according to manufacturer's instructions and preheat it to 225°F (107°C).

Rub the beef brisket all over with salt, pepper, and any additional spices you like.

Place the brisket on the smoker rack and smoke it for 6-8 hours, or until it reaches an internal temperature of 195-205°F (90-96°C).

Once smoked, remove the brisket from the smoker and let it rest for 30 minutes. Then, chop it into bite-sized chunks.

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in diced tomatoes (with their juices), drained kidney beans, beef broth, chili powder, cumin, paprika, and cayenne pepper.

Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.

After 30 minutes, add the chopped smoked brisket to the pot and continue to simmer for another 30 minutes to allow the flavors to meld together.

Season with additional salt and pepper to taste.

Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, and chopped cilantro.

Ladle the hot chili into bowls and sprinkle with your desired toppings.

Serve alongside cornbread, rice, or tortilla chips for a complete meal.

Enjoy your smoky, hearty beef brisket chili with family and friends!