1-Begin by heating 2 tablespoons avocado oil in a large pot or Dutch oven over medium heat. Add 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 garlic (minced), and 1 teaspoon salt. Sauté, stirring occasionally, until the vegetables are tender, about 8 minutes.

2-Next, add 2 pounds ground beef, the remaining 1 teaspoon salt, and 1 teaspoon black pepper. Break up the meat and cook until browned, about 7 minutes. Drain excess fat if necessary, leaving about 2 tablespoons for flavor.

3-Stir in 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 for about 2 minutes, stirring until the spices are fragrant.

4-Add 1 (15-ounce) can fire-roasted tomatoes and 2 cups low-sodium beef broth. Bring the mixture to a rapid simmer, then reduce heat to medium-low, cover, and cook, stirring occasionally, for at least 30 minutes. For a richer flavor, cook on low heat covered for about 3 hours.

5-About 15 minutes before serving, add 1 (15-ounce) can red kidney beans (drained and rinsed) and 2 teaspoons coconut sugar if using. Cook uncovered until the beans are tender, then serve with toppings like sour cream, shredded cheddar cheese, corn chips, and sliced green onions. The active cooking time is about 45 minutes to 1 hour, with an optional slow cook for enhanced flavor.