Paleo Sweet Potato Chili

Prep:

1. Peel and dice the sweet potatoes into small, ½-inch cubes. Set aside.
2. In a small dish, measure and mix the spices and set it aside. You can also add them one at a time to the pot.

Cook:

1. In a 5-6 quart Dutch oven or pot, brown the ground meat over medium-high heat, using a spatula to break it up as you cook. Add the garlic and finish cooking the ground meat until it's fully cooked. Use a slotted spoon to remove the cooked beef into a bowl and drain the excess fat and liquid.
2. Add the oil to the pot and add the onions and celery for about 3 minutes, until the onions are golden. Add all the spices into the pot and continue cooking for another 2 minutes.
3. Add the cooked beef back in, the diced potatoes, the tomato sauce, and diced tomatoes with the liquid and water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat to medium-low, and simmer the chili, covered, for 25 minutes.
4. Check on the amazing mixture every so often and stir. After 25 minutes, the potatoes should be tender.

Serve:

1. Ladle the chili into bowls and top with your favorite toppings.