Heat EVOO in large Dutch oven or soup pot over medium-high heat, add bacon and crisp, add beef and brown well, add onions, garlic, jalapeño peppers, chili powder, cocoa powder, paprika, allspice, cinnamon, cloves, oregano and Worcestershire.
Cook until onions tender, 10 minutes. Add tomato paste, stir a minute, add stock, tomato sauce, crushed or diced tomatoes and beans. Bring to a bubble, reduce heat and simmer partially covered 45 minutes.
Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently, adding water or stock to thin if sauce gets to thick.