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In a deep sided skillet, add the lean ground beef and diced yellow onion, red pepper, jalapeño (seeds and ribs removed for less heat) with a pinch of kosher salt.Use a wooden spatula to break up the meat, cooking over medium heat until no longer pink and the vegetables are tender.
Next add in tomato paste, chili powder, ground cumin, garlic powder and onion powder. Stir and cook for 2 minutes.
Add in cooked rice and pinto beans and pour in beef broth. Stir and cook until most of the broth has evaporated and the mixture is saucy.
Lastly, add in the cheddar and a few dashes of your favorite hot sauce. Stir, taste and season with salt to your preference.
Add 1 generous cup of the beef and rice mixture into bowls, top with your favorite toppings and serve with tortilla chips. (see notes)