Over an open flame or under a broiler, char the poblano on all sides until blackened. Let cool, peel, remove seeds, and dice. Set aside.

In a large Dutch oven over medium heat, add olive oil. Once hot, add bacon lardons and cook until golden and crisp. Remove with a slotted spoon and reserve. Leave behind 2–3 Tbsp. bacon fat in the pot.

Add diced onion and both bell peppers. Cook until onions start to brown at the edges, about 5–7 minutes. Turn off heat and let sit for 2 minutes to allow natural deglazing.

Turn heat back to medium-high. Add venison, season with a pinch of salt, and cook until browned and no longer pink.

Lower heat to medium. Stir in garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Sauté for 1–2 minutes. Add tomato paste and cook for another minute, stirring to coat. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.

Add Worcestershire sauce, orange juice, and lime juice. Scrape up any browned bits from the bottom. Stir in beef stock, diced poblano, drained tomatoes, reserved bacon, and both beans.

Bring to a boil, then reduce heat to low. Cover and simmer for at least 1 hour, or up to 6 hours for deeper flavor.

Ladle into bowls. Top with sour cream, sharp cheddar, scallions, jalapeños, or tortilla chips. Whatever fits the mood.