Place the coconut oil in a large skillet.
Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent.
Sprinkle with salt and garlic powder and stir in.
Add the beef and break it up with a spatula. Cook until browned.
Add ketchup, coconut aminos, and tomato paste and stir to combine.
Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.
Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!