Using a large cast iron pot or stock pot, brown the ground beef and season with salt, pepper, herbs, and cumin. Crumble until cooked through and set aside, leaving about 2 tbsp of fat in the pot.
Add the onion and garlic to the pot and saute on medium heat for 3-4 minutes. Add the sweet potato to the pot and saute for another 4-5 minutes to soften.
Return the ground beef to the pot and add the broth, tomato (or nightshade-free version), lime juice and coconut aminos. Stir to combine and bring to a boil.
Reduce the chili to a medium simmer for 30-35 minutes or until the chili is thick and flavorful.
Reduce the heat to low and add the cheese sauce. Stir to combine until fully incorporated and creamy.
Serve the chili topped with chopped cilantro and avocado along with other toppings as desired.
Notes
To make the chili spicy/non-AIP, you can add a can of chopped green chilis, or chili powder to your liking.