In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.
Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 to 8 minutes. Using a slotted spoon, transfer to bowl and repeat.
Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Add the meat to the Dutch oven then reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
Ladle 1-cup chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and Jalapeño Cornbread.