1-First, heat the 2 tablespoons of avocado oil in a large pot over medium heat. Add the 1 cup finely diced yellow onion, 1 ½ cups diced green bell pepper, 1 cup diced poblano pepper, ¼ cup seeded and diced jalapeño, 3 cloves of minced garlic, and 1 teaspoon of salt, then sauté until tender, about 8 minutes.

2-Next, add the 2 pounds of ground beef along with the remaining 1 teaspoon of salt and 1 teaspoon black pepper. Break up the meat and brown it for around 7 minutes, then drain excess fat, keeping about 2 tablespoons for extra flavor.

3-After that, stir in the 3 tablespoons tomato paste, 2 tablespoons hot sauce, 3 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon garlic powder. Cook until fragrant, about 2 minutes.

4-Then, pour in one 15-ounce can of fire-roasted tomatoes and 2 cups low-sodium beef broth. Bring to a rapid simmer, reduce heat to medium-low, cover, and cook for at least 30 minutes, stirring occasionally. For a richer taste, let it simmer on low for up to 3 hours.

5-About 15 minutes before serving, add one 15-ounce can of drained and rinsed red kidney beans and optionally 2 teaspoons of coconut sugar. Cook uncovered until the beans are tender, then serve with toppings like sour cream, shredded cheddar cheese, corn chips, and thinly sliced green onions.