In a large bowl, combine chiles, hot coffee and hot water. Cover with plastic wrap. Let sit for 30 minutes to an hour. Add mixture to a blender. Cover and blend on high until smooth. Set mixture aside while cooking bacon.
In a large saucepan, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels, reserving 2 tbsp. of bacon grease in the saucepan.
Brown venison meat in remaining bacon grease over medium high heat until cooked well browned. Add onion and next 6 ingredients. Reduce heat to medium. Cook for 3-5 minutes or until onion is softened.
Stir in pureed Chile mixture and remaining ingredients except garnish. Cover and cook on low for 1 hour, stirring about every 15 minutes. Adjust salt and pepper to liking and serve with desired garnishes.