Fry the bacon until it starts to brown, then put it into the crock pot.
In the bacon drippings, brown the ground beef.
Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder, cayenne, cumin, oregano, and paprika into the crock pot with the beef broth.
Cut the stems off the fresh jalapenos and cut them in two or three chunks. Remove seeds for less spicy chili, or omit peppers all together.
Place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients. By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend.
Put this into the crock pot, stir to mix and let it all cook for 10-12 hours on low or 5-6 hours on high.
Serve with grated chedder cheese, sour cream, and green onions to complete the dish (optional).