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Dice the onions and pepper and peel and dice the sweet potatoes and set aside.
Heat a dutch oven or heavy bottom pan over medium-low heat and add the avocado oil.
Once the avocado oil is hot add the diced onions to the pot.
Let the onions saute in the oil until soft and fragrant about 3-5 minutes.
Add the ground beef to the pot and increase the heat to medium.
Brown the ground beef with the onions for 5-6 minutes, breaking the ground beef up into crumbles with a hard spatula or wooden spoon.
Add the chili powder, salt, cumin, oregano and cayenne to the pot and stir them in.
Add the bell pepper, tomatoes, tomato paste, sweet potato and beef broth to the pot and stir.
Increase the heat to high until the chili begins to boil.
Cover the pot and reduce to a simmer.
Allow the chili to simmer for at least one-hour stirring occasionally.
Turn off the heat and allow the chili to cool slightly and then scoop into bowls to serve.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.