In a large dutch oven, heat 2 tbsp olive oil over medium-high heat.
Add in the ground beef, salt, and use a wooden spoon to break apart. Cook until the beef is fully browned.
Using a slotted spoon, scoop the beef from the dutch oven and set aside.
Using the same oil, add in the onions, peppers, and garlic. Cook down until the onions are translucent.
Add in the tomato paste, chile powder, cumin, garlic, and onion powder, and a bit of salt. Stir to coat.
Add in the diced tomatoes, ground beef, beans, beef bone broth, and stir.
Salt the entire mixture generously, and bring to a low boil.
Reduce the heat to a gentle simmer and cook, stirring occasionally, until the liquid concentrates significantly (25-30 minutes).
Serve with chopped cilantro or parsley, sour cream, and cheese.