Cook the bacon over medium heat in a heavy, large Dutch oven. Remove the bacon and crumble. Increase heat to medium high and saute the onions and garlic in the bacon drippings for 8 minutes or until translucent. Add the ground chuck and saute until brown. Stir in the chili powder, cumin, coriander, and cinnamon. Cook and stir for 2 minutes. Add the chocolate, crushed tomatoes with juice, beer, and tomato paste. Add the bacon and mix well. Stir in the chicken broth and simmer until thickened to desired consistency. Stir occasionally to prevent sticking. Approximately 1 hour 15 minutes. Mix in the all the beans and simmer 10 to 15 minutes to heat the beans through.
Note: This is a great chili to freeze for later meals.