Heat the oil in a large pot over medium-high. When the oil is hot and melted, add the onions and cook, stirring often, until they're soft and translucent, about 7-10 minutes. Add the garlic and stir constantly until it's fragrant, about 30 seconds to 1 minute. Add the ground beef into the pan, stirring with your spoon to break up. Cook until brown and evenly crumbled.

In a small bowl, combine the allspice, oregano, chili powder, chipotle chili powder, cumin, cocoa powder, and salt. Whisk with a fork to combine, then add to the pot. Add in a few dashes of cinnamon then add the tomato paste, stirring until well-combined.

Add the cans of diced tomatoes, beef broth, water, and sweet potato, then stir well. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Simmer uncovered for at least an hour, and don't skip this step! It's important to the dish. When ready to serve, ladle into bowls and garnish to your heart's content.