First, roast the poblanos. You can either do this in the oven under the broiler, or you can put them directly over a gas burner. I like to use the gas burner method. Place the peppers over the burner, rotating with tongs as necessary, until the skin has charred. Place the peppers into a large bowl and cover with a clean kitchen towel. This lets the peppers sweat, making it easier to peel off the charred skin. Once the peppers are cool enough to handle, remove the charred skin and seeds, and chop the peppers.

Next, chop the brisket into 1-inch cubes. Cut away any large pieces of fat. Season the cubed brisket generously with salt and pepper.

Heat the olive oil in a large dutch oven or pot over medium heat. Brown the beef in batches. Once the beef has browned, remove it from pot with a slotted spoon and set aside.

Leave the drippings in the pot, and then add the onion and sauté until translucent. Then add the garlic, and let cook for 1 minute. Next, add the bell peppers and jalapeño pepper. Sauté for 5 minutes.

Return the beef to the pot, and add the beef broth, poblano peppers, diced tomatoes, rotel, tomato paste, salsa, black beans, kidney beans, chili powder, cumin, salt, chipotle chili power, cayenne, and paprika. Start with adding a small amount of the spices, you can always add more to taste.

Bring the mixture to a slow and steady simmer, and let it simmer for at least 4 hours. You want the meat to be very tender.

At the end of the cooking process you may want to add more spices to taste.