• Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a cutting board; pat dry with a paper towel. Season generously with salt and pepper.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
While the steak cooks, prepare the sweet potato.

• Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.

In the same pot used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the mirepoix and chili seasoning, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pot, until the vegetables start to soften and the spices are toasted, 2 to 3 minutes. Stir in the tomato sauce base and cook fragrant, 1 to 2 minutes.
Add the sweet potato and 2 cups [4 cups] water, season with salt, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the potato is tender and the chili has thickened, 10 to 15 minutes. Stir in the steak and any accumulated juices. Remove from the heat and season to taste with salt and pepper.
While the chili cooks, prepare the garnishes.

• Cut the radishes in half, then cut the halves into thin half-moons.
• Cut the lime into wedges. [Cut 1 lime into wedges; save the remaining lime.]
• Coarsely chop the cilantro.

Transfer the chili to individual bowls and garnish with the cabbage, radishes, and cilantro. Serve with the lime wedges.