In a large nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and green pepper and sauté for 3 minutes. Add the coconut sugar, tamari, garlic, bouillon base, chili powder, onion powder, smoked paprika, sea salt, and black pepper and cook for another 2 minutes. Add the ground round, crushed tomatoes, and Worcestershire, stir to combine, and cook for another 5 to 6 minutes. Cover the pan, lower the heat to medium-low, and cook for 20 minutes, until reduced, thick, and darker brown.