Venison Chili from the Land

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2 tablespoons extra-virgin olive oil

4 slices bacon, chopped

2 pounds venison stew meat, cut into 1- or 2-inch chunks

Kosher salt

Freshly ground black pepper

1 medium onion, chopped

1 red bell pepper, chopped

1 (4-ounce) can chopped green chilies, drained

3 cloves garlic, chopped

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika (preferably smoked)

1/4 teaspoon chipotle chili powder

1 cup dark beer (such as Dos Equis)

1 (28-ounce) can fire-roasted whole tomatoes, crushed by hand

1 (14 1/2-ounce) can low-sodium beef broth

1 chipotle chili in adobo, chopped, plus 2 tablespoons sauce from the can

2 tablespoons light brown sugar

2 tablespoons unsweetened cocoa powder