In a large skillet, heat a drizzle of EVOO (or vegetable oil) over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel to drain. Add the ground beef to the pan and cook, stirring with a spoon to crumble it, until browned; season with a little salt and black pepper. Return the cooked bacon to the pan and add the onion, chiles, garlic, chili powder, cumin and coriander. Cook, stirring, until the onion is softened, about 5 minutes.
In a medium bowl, stir together the beer, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.
Using a large ice cream scoop, spoon the sloppy jose mixture onto the roll bottoms. Layer with the crushed corn chips, pickled jalapenos, red pepper relish and roll tops.