Cook the 6 slices of bacon in a large skillet over medium-high heat until crispy. Remove them from the skillet once crispy, drain them and set aside.
Pour the majority of the bacon grease out of the skillet, leaving only a thin layer.
Add the onions, celery and bell pepper to the skillet, and cook until crisp tender.
Mix the ground beef into the vegetables, and cook it until completely browned. Drain the excess fat if necessary.
Pour in 1 finely chopped Jalapeno and the minced garlic, and cook for an additional minute.
Toss in the chili powder, cumin, oregano and paprika. Stir to combine, and cook for 30 seconds to a minute longer.
Chop the bacon pieces from earlier, and toss them into the skillet.
Reduce the heat to low, and add in 3 ounces of tomato paste and a can of diced tomatoes.
Add salt and pepper to taste.
Stir in a cup of bone broth, and simmer uncovered for 20 minutes.
Serve topped with a garnish of shredded cheddar cheese.
