Heat the olive oil in your pot over medium heat. Add the ground beef and break it into small crumbles with a wooden spoon. Cook until browned (about 6–8 minutes), then transfer the beef to a plate, leaving the drippings in the pot.

Add the onion, bell pepper, and garlic to the pot. Sauté for 3–4 minutes until the onion turns translucent. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Let the spices toast for 1 minute to deepen their flavor.

Return the beef to the pot, along with the sweet potatoes, diced tomatoes, kidney beans, and beef broth. Give everything a good stir. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30–35 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

Once the chili is thick and bubbly, taste and add salt and pepper as needed. If you like it spicier, stir in a pinch of cayenne pepper now. Let it rest off the heat for 5 minutes before serving.