Heat the cooking fat in a large, heavy-based pot over medium-high heat.
Add the chopped onion and cook for 5 to 8 minutes, until softened and lightly browned.
Stir in the minced garlic and sliced jalapeño, cooking for another minute until fragrant.
Crumble the ground beef into the pot.
Add the sea salt, black pepper, cumin, chipotle powder, and smoked paprika.
Cook over medium heat, stirring constantly to break up the meat, until it is lightly browned on all sides.
Stir in the tomato paste until it coats the meat.
Add the chopped tomatoes, bone broth, water, diced green peppers, and diced zucchini.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cook, uncovered, for about 10 minutes, or until the vegetables are tender and the chili has thickened slightly.
Serve hot with your favorite toppings like sliced avocado, shredded cheese, fresh cilantro, a squeeze of lime, and a dollop of sour cream.
