In a large skillet, heat a drizzle of EVOO over medium 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 until browned, stirring with a spoon to crumble it; 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 size bowl, stir together the beer, tomato sauce, brown sugar, Worcestershire sauce, 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 José mixture onto the roll bottoms. Layer with the crushed corn chips, pickled jalapeños, red pepper relish and roll tops.