1-Heat the avocado oil in a large Dutch oven or pot over medium heat. Add the diced onions, green bell peppers, poblano peppers, jalapeños, garlic, and half of the salt; cook until vegetables are tender, about 8 minutes.

2-Next, add the ground beef, remaining salt, and black pepper; cook while breaking up the meat until browned, about 7 minutes, then drain excess fat, leaving about 2 tablespoons in the pot.

3-Stir in the tomato paste, hot sauce (if using), chili powder, smoked paprika, cumin, and garlic powder; cook for 2 minutes until fragrant. Add the fire-roasted tomatoes and beef broth, stir to combine, and bring to a rapid simmer. Reduce heat to medium-low and cook covered, stirring occasionally, for at least 30 minutes. For deeper flavor, slow cook up to 3 hours if desired. About 15 minutes before serving, add the kidney beans and coconut sugar (if using); cook uncovered until beans are tender, then serve with toppings such as sour cream, shredded cheddar cheese, corn chips, and thinly sliced green onions as desired.