In a large skillet, heat a tablespoon of olive oil over medium heat. Once shimmering, add 1 pound of ground beef to the pan. Use a wooden spoon to break it into small pieces, cooking for about 5 minutes until browned. Drain any excess fat if desired.

Add 1 diced yellow onion and 1 diced green bell pepper to the skillet. Stir into the meat mixture, cooking for 4-5 minutes until the vegetables are softened. Add 2 minced garlic cloves and sauté for an additional 30 seconds.

Pour in 1 cup of tomato sauce, 1/2 cup of unsweetened ketchup, and 1/2 cup of water. Then add 2 tablespoons of pure maple syrup, 1 tablespoon of apple cider vinegar, and 2 teaspoons of chili powder. Stir everything until well combined.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes.

Taste and adjust seasoning with salt and black pepper as needed. Serve hot on toasted gluten-free buns, in baked sweet potatoes, or wrapped in lettuce leaves.