Heat oil in large Dutch oven. Working in batches, sauté brisket over medium-high heat until browned, about 10 minutes. Transfer to plate.
Add onion, jalapeño pepper and garlic to drippings in pot; cook over medium-low heat until very tender, about 8 minutes. Stir in chili powder, cumin, salt and ground red pepper; cook 1 minute. Return meat to pot. Stir in tomatoes, broth, beer and bay leaf. Heat to boiling. Reduce heat; cook on hard simmer, with cover slightly ajar, until meat is tender, about 11/2 hours. For last 20 minutes, uncover to thicken chili.
Combine avocado, red onion, lime juice and salt in small bowl.
To serve, ladle chili into bowls. Top each serving with some Avocado Relish. Garnish with lime wedges. Makes 8 servings.