Heat a large skillet on medium high heat and add the olive oil (I prefer a cast iron skillet). When the pan is hot (just before smoke point) add in 2 lbs ground beef. Break up the ground beef with the tip of a sturdy wooden spoon and let sit to brown underside. Do not move the meat around as you want the meat to brown.
After about 3 minutes continue to break up the ground beef into smaller pieces and turn just ever so slightly. Cook for another few minutes and start to turn the meat a little more to brown the other areas that are still pink. Once all the meat has been browned and cooked-through remove from skillet and set aside. Reserve some of the grease in the skillet for the next step of cooking.
In same skillet over medium heat and with the reserved grease add in the chopped onions, peppers and garlic to cook. Cook for 2-3 minutes until the onions become translucent. Add back in the browned ground beef and stir to combine.
Next add in all the remaining ingredients...sweetener, chili powder, onion powder, garlic powder, salt, red chili flakes, tomato paste, crushed tomatoes, Worschester sauce and mustard.
Stir to fully combine and mix the beef, onion and seasonings together. Let fully heat for 2-4 minutes.
Serve in between 2 chaffles, over a bed of roasted cauliflower or roasted spaghetti squash.
***I just want to point out that most of your carbs in this dish are coming from the onion and peppers. You can omit if you want to cut the carb count even more***