Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it up with a wooden spatula as it cooks for about 5 minutes. Drain off most of the fat, leaving about 1 tablespoon in the pan.

Add the minced onion, chopped green bell pepper, salt, and pepper. Stir and let the vegetables soften for about 4-5 minutes. Add minced garlic during the last 30 seconds of cooking.

Add the tomato sauce, Primal Kitchen ketchup, water, pure maple syrup, apple cider vinegar, chili powder, and hot sauce. Stir well to combine.

Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for about 10 minutes to thicken the sauce and develop flavors.

Taste the mixture and adjust seasoning with more salt if needed.

Serve the mixture on toasted gluten-free buns or baked sweet potatoes.