Heat the oil in a Dutch oven over medium-high heat. Add the onion and chopped bell pepper, cook until softened, about 3 minutes.
Stir in the garlic and cook for one minute. Add the ground beef, stirring to break it apart, until browned, 8 to 10 minutes. Season with sea salt and black pepper.
Add the chicken stock, tomato sauce and paste, diced tomatoes, and seasonings. Stir to combine.
Bring to a boil, then reduce heat and simmer for 30 minutes.
For less spicy chili start with a smaller amount of chipotle powder. For more heat increase the amount of chipotle powder, or add hot sauce, add cayenne pepper, or add diced habanero pepper with the onions and bell pepper.
If you do not like chipotle pepper, add ancho chili powder instead.
Why are there no beans? Because Whole 30 and Paleo do not allow beans, silly. Add one 14-ounce can of kidney beans (rinsed and drained) and one 14-ounce can of pinto beans (rinsed and drained) after you add the seasonings for a more traditional chili.
To store leftovers - allow chili to cool completely, transfer to airtight containers, and store in the refrigerator for up to 5 days. Reheat in a microwave safe bowl or on the stove before serving.
To freeze chili - portion out your cooled leftover chili into airtight containers and freeze for up to 3 months. To serve, defrost overnight in the refrigerator and reheat in the microwave or on the stove until heated through.