Heat the oil in a medium pot over medium heat. Add the bell pepper, and salt. Cook, stirring occasionally, until the onions are soft, about 10 minutes.
Add the garlic powder, onion powder, and chili powder. Continue to cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the pepper, sugar, tomato puree, beef broth, vinegar, and Worcestershire sauce. Simmer until the sauce has thickened, 8-10 minutes. Taste and adjust the seasonings.
Stir in 1-pound of fully cooked ground beef. Bring to a simmer, stirring occasionally.
Spoon the meat sauce onto buns and serve.
Make Ahead
Allow the sauce to cool for about 1 hour then transfer it to an airtight container. Refrigerate for up to 4 days.
Or Allow the sauce to cool to room temperature, about 2 hours, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the sauce overnight in the refrigerator then reheat and use right away.
Video
Notes
Make this sauce vegetarian:
Use vegetable broth or water in place of beef broth.
Use vegetarian meat crumbles like the ones from Morning Star.