Smoky Sweet Potato Chili

1 1/2 pounds lean beef
1 medium red onion, chopped
1 blanched pepper, seeds and diced
2 large sweet potatoes, peeled and cut into 1/2 inch cubes (4 cups)
1 can (10.75 ounces) Whole30-compatible tomato paste
1 box (15 ounces) Whole 30-compatible crushed tomatoes
2 glasses compatible with Whole30 tomato juice
2 tablespoons apple 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 hot red pepper
1 teaspoon smoked salt or common salt
Finely chopped red onion (optional)

In a large skillet, cook the beef over medium heat, stirring with a wooden spoon, until browned, about 10 minutes.
DRAIN the fat.
TRANSFER the beef on a slow stove from 4 to 5 quarts. Add onion, black pepper, sweet potatoes, tomato paste, crushed tomatoes, tomato juice, vinegar, chili powder, smoked paprika, cumin, garlic powder, allspice, cayenne and salt to the stove. Stir to combine.
COVER and cook on low for 8 hours or high for 4 hours.
Optional TOP portions with chopped onions.