Remove skin and seeds from tomatoes then finely chop. Finely chop or julienne sweet potatoes, celery, onion.
In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is browned but pink inside. Set aside.
Add oil and onions to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are starting to brown add celery, sweet potatoes, and seasonings and cook for 3 minutes, making sure you stir everything well.
Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring chili to a boil, stirring frequently, reduce heat and simmer for 15-20 minutes.
Check on chili every so often and stir. Add water or tomato sauce as necessary. Allow to cool for 15 minutes. Salt and pepper to taste. Garnish with chopped green onions and organic sour cream. Serve immediately or go to the next step of smoking.
This is done with a smoking tube and the chef's choice of wood pellets to impart a unique flavor. I use a variety and whatever I happen to have on hand. Not only do you get the subtle smoky flavor but this allows the chili to cool down a little before eating. I usually smoke this for up to an hour.