Chopped pickles or sauerkraut, for serving

1 Heat the avocado oil in a large skillet over medium-high heat.

Add the ground beef and cook, breaking the meat into small pieces, until it is browned and cooked through.

Transfer the meat to a 4-quart (3. 8 liter) slow cooker.

2 Add tomato sauce, mustard, onion, chili powder, honey, and sage to the slow cooker.

Stir well.

Stir in the sweet potatoes.

3 Whisk the tapioca flour into the stock and add it, along with the pickle juice, to the slow cooker.

4 Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

5 Taste, and add salt if needed.

Serve with chopped pickles or sauerkraut.