Heat a large pot or high-walled skillet over medium-high heat (without cooking fat).
Add the ground meat and cook until the meat is fully browned, 7 to 10 minutes.
Remove the meat from the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot.
Add the onions, garlic, cumin, chili powder, paprika, and salt to the pot.
Reduce the heat to medium-low and cook until the onions are translucent, 4 to 5 minutes
Transfer the contents from the pot to your slow cooker.
Add the bell peppers, jalapeno, tomatoes, and broth and set to low heat, cooking for 6 to 8 hours.