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1
Heat a large Dutch oven over medium heat.
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2
Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes.
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3
Remove the bacon to a paper towel-lined plate to drain.
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4
Pat the venison dry with paper towels and season with salt and pepper.
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5
In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch.
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6
Remove the meat to a plate as it browns.
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7
Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes.
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8
Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute.
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9
Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes.
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10
Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder.
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11
Bring to a simmer and add the bacon and venison back.
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12
Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour.
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13
If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.
