1 1/2 pounds lean ground beef
1 medium red onion, chopped
1 poblano pepper, seeded and diced
2 large sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
1 can (10.75 ounces) Whole30-compatible tomato puree
1 can (15 ounces) Whole30-compatible crushed tomatoes
2 cups Whole30-compatible tomato juice
2 tablespoons cider vinegar
1 tablespoon chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
1 teaspoon smoked salt or regular salt
Finely chopped red onion (optional)
1. In a large skillet, COOK the beef over medium-high heat, stirring with a wooden spoon, until browned, about 10 minutes.
2. DRAIN off the fat.
3. TRANSFER the beef to a 4- to 5-quart slow cooker. Add the onion, poblano pepper, sweet potatoes, tomato puree, crushed tomatoes, tomato juice, vinegar, chili powder, smoked paprika, cumin, garlic powder, allspice, cayenne, and salt to the cooker. Stir to combine.
4. COVER and cook on low for 8 hours or on high for 4 hours.
5. If desired, TOP servings with chopped onions.