Over medium/high heat, add oil to a large-ish pan. When the oil is hot, slap the two bricks of ground meat into the hot oil and brown on each side, without crumbling. You want a nice crust on each side.
Once the bricks are brown, reduce the heat to medium, break it up and add the bell pepper, onion and jalapeño. When the veggies are softened, add in your garlic and cook for another minute or so.
Add all the remaining ingredients, stir well. Simmer until the desired consistency is achieved, stirring occasionally. You may like it more sloppy or more firm, it's up to you at this point.
Once you've reached desired consistency, remove from the heat and stir in the shredded cheese to incorporate. The amount is up to you. I like about a cup but if you're a real cheese-head go for it, add what you like.
Serve on your favorite bun!
If using Better Than Bouillon and not liquid broth, use 1 scant teaspoon of Better Than Bouillon and 2/3 cups water.
Also, if you find yourself with the mixture being too sweet, start with one capful of apple cider vinegar. Stir that in and taste again, you might need another one. I tend to use a more vinegary or mustardy BBQ sauce in these, but that's just because it's my favorite. If you like that sweet situation, don't worry about the vinegar.