In a dutch oven or non stick soup pan, heat the oil, ghee or butter. Add the onion and cook for 2 minutes on medium heat. Add the garlic and fry for a further 30 seconds.
Add the ground beef, breaking it up with a wooden spatula as it cooks, until browned (approximately 4 - 5 minutes). If desired, drain and discard the fat.
Add the taco seasoning and chopped peppers and fry for 1 further minute.
Add the chopped tomatoes, puree and broth. Season with salt, optional cracked black pepper. Stir well.
Reduce to a simmer and cook for 15 - 20 minutes until thick and flavorful.
Adjust the seasoning to taste and top with avocado, sour cream, shredded cheese, and cilantro. Top with optional jalapeños and low-carb tortilla chips.
Storage: Refrigerate in an airtight container for up to 3 days in the fridge or freeze for 3 months.