In a large skillet, heat the olive oil over medium heat. Once shimmering, add the ground beef, breaking it apart with a spatula. Cook for about 5 minutes until browned, then drain excess fat.

Add the chopped onion and diced bell pepper to the skillet and season with salt and pepper. Sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.

Pour in the tomato sauce, ketchup, and water. Add the maple syrup, apple cider vinegar, chili powder, and optional hot sauce. Mix until well combined.

Increase heat to bring the mixture to a gentle boil, then reduce to low heat. Simmer uncovered for about 10 minutes until the sauce thickens.

Taste the mixture and adjust seasoning if needed. Serve on toasted gluten-free buns or over baked sweet potatoes.