Slice leftover smoked brisket into bite size cubes (trim fat).
Saute the onion and garlic in the oil over medium heat until limp, but not brown, about 8 to 10 minutes.
Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaves, tomatoes with their juice, the brisket chunks, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil.
Reduce the heat, cover the pot with a tight fitting lid and simmer for 1 hour, stirring occasionally. Taste and season with salt, to taste.
Add the coffee and kidney beans, cover the pot and simmer for 1 more hour.
Transfer the chili to a large serving bowl and serve with your choice of sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.