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1
In a large heavy bottom pan or dutch oven over medium high heat, add the oil and ground beef and begin to brown the beef. Stir consistently with a wooden spoon to ensure the beef breaks up and no large chunks form.
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2
After 3-4 minutes, add the onions and garlic.
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3
Cook for another 1-2 minutes, then add the peppers and cook for another 1-2 minutes.
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4
Once the peppers start to soften, add all of the beans and all of the spices, including the salt and pepper.
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5
Mix and combine all the ingredients thoroughly and cook for 3-4 minutes.
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6
Add the bottle of beer, do this carefully so the beer does not get too foamy, and simmer over the edge of your pot.
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7
Mix everything well until the beer comes to a simmer, then turn the heat to medium and allow everything to simmer for another 2-3 minutes.
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8
Add the crushed tomatoes and pumpkin puree, mix them in well, and turn the heat back up to medium high and bring the chili to a low boil.
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9
Turn the heat down to medium low and allow the chili to simmer partially covered, and stirring occasionally for 30-45 minutes. If the mixture is too thick while simmering, add 1/2 to 1 cup of water as needed.
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10
Salt and pepper to taste, and serve with fresh avocados, sour cream, and freshly chopped cilantro
