Melt the coconut oil/ghee in a medium sized pan over medium heat.
Add the onion to the pan and sauté until softened, about 5 minutes. Add the ground beef to the pan and sauté until cooked through. Drain any extra fat/liquid from the pan. Add the garlic to the pan and sauté until fragrant, about 30 seconds.
Add the chili powder, unsweetened cocoa powder, cumin, dried oregano, dried basil, cayenne pepper, sea salt and black pepper to the pan. Stir well to combine all of the ingredients. Add the diced tomatoes and red wine to the pan, stirring once more and smashing some of the tomatoes with the back of your spoon.
Bring the chili to a gentle boil then lower the heat and simmer for 1 hour, stirring occasionally.
While the chili is simmering, let's bake those fries! Preheat your oven to 425 degrees. Slice the yam into fries, making them no more than ¼" thick. If they're any thicker, they'll steam from the inside, and your fries won't crisp up.
Toss the fries and melted coconut oil/ghee directly on a baking sheet. Place the fries in a single layer, making sure the fries aren't too close to one another. Sprinkle with salt. Place on the middle rack in your oven and bake for 15 minutes. After 15 minutes, carefully flip the fries and bake for an additional 5-10 minutes, or until both sides are browned.
Top the fries with the chili, diced onion, chives, avocado or guacamole and dairy-free sour cream. EAT UP!!