If your slow cooker is equipped with a sauté function, set it to high. If not, heat a large skillet over medium heat. Generously season the beef brisket pieces with the salt, ground black pepper, and garlic powder.

Once the pan is hot, add 2 tablespoons of extra virgin olive oil. Sear the brisket pieces for 3-4 minutes on each side, ensuring a nice brown crust forms. Transfer the seared brisket to a plate and set it aside.

In the same skillet or slow cooker, add the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Stir in the remaining seasonings: salt, ground black pepper, oregano, turmeric, garlic powder, chili powder, and cumin, blending them well into the onion mixture.

If you began this process in a skillet, transfer the onion mixture and seared brisket to your slow cooker. Add the diced tomatoes, chopped green bell pepper, chili beans in chili sauce, drained black beans, diced green chiles, tomato paste, barbecue sauce, and beef bone broth. Stir everything together to ensure the ingredients are evenly distributed.

Cover the slow cooker with its lid and set it to low. Allow the chili to cook for at least 8 hours, letting the brisket become tender and the flavors meld.

About 30 minutes before the cooking time is complete, stir in the frozen corn, if using, to heat it through.

Once the brisket is fully cooked and tender, remove it from the slow cooker. Using two forks, shred the brisket into bite-sized pieces. Return the shredded meat to the slow cooker, give everything a good stir, and your chili is ready to serve.