Heat 1 tablespoon of olive oil in a large skillet over medium heat for about 1 minute. Add the ground beef, breaking it into smaller pieces as it cooks. Stir frequently, allowing the beef to brown evenly, which should take roughly 5 minutes. Once browned, drain excess fat, leaving just a bit in the skillet for moisture.

To the same skillet, add the chopped yellow onion and diced green bell pepper. Sprinkle with salt and black pepper, then sauté for 4-5 minutes until the vegetables soften and become fragrant. Next, stir in the minced garlic for about 30 seconds, ensuring it becomes aromatic but does not burn.

Pour in the tomato sauce, Primal Kitchen ketchup, water, maple syrup, and apple cider vinegar. Add the chili powder and hot sauce if desired. Stir everything together until well combined.

Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes.

After simmering, taste and adjust the seasoning if necessary. Spoon the mixture onto toasted gluten-free buns or over baked sweet potatoes.