Combine the brisket spices and rub into the brisket. Cover and refrigerate for 8-12 hours.
Preheat the oven to 350°F.
In a large pot, heat 2 tablespoons of oil over high heat. When hot, sear the brisket on all sides. Add the Worcestershire sauce and enough beef stock to come halfway up the sides of the meat. Cover tightly and braise for 2-3 hours, until the meat is very tender. Remove the meat from the liquid and dice.
When the brisket is nearly done braising, heat the oil for the chili in a large pot over medium heat. Add the onion, anaheim and red peppers and cook until the onion is translucent. Add the chickpea flour, garlic and spices and whisk to incorporate the flour, cooking until fragrant.
Add the brisket braising liquid, ale, tomato paste and tomato purée. Bring to a simmer, then reduce the heat and cook for 15 to 20 minutes. Add the salt, brisket and beans. If there isn't enough liquid when you add the brisket and beans, add more beef broth until everything is just submerged. Simmer for 15 minutes longer, until slightly reduced with a silky texture.
Divide the chili between bowls and serve with minced jalapeños, scallions, cheddar cheese, sour cream and cornbread.