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Chili Seasoning
Brown your ground beef in the dutch oven on medium-high heat. Add salt, pepper, and chili powder to ground beef. Mix in until combined. Remove ground beef once it is browned from pot an set aside.
Combine the chili seasoning in a bowl.
In a large pot, heat up olive oil on medium-high heat. Sauté your carrots, onions, and celery until they begin to soften, stirring often. Layer in a quarter of your chili seasoning.
Once softened, add in your minced garlic and cook for 1-2 minutes or until fragrant. Now add in your tomato paste. Allow it to cook for 5 minutes and combine well with vegetables.
Next, mix in your pumpkin ale, chicken broth, fire-roasted tomatoes, and another quarter of the seasoning.
Once boiling, add in your red pepper, jalapenos, and ground beef. Then stir in your pumpkin puree, Worcestershire, cacao powder, and beans. Stir in the remaining seasoning.
Return the pot to a simmer and cover leaving an opening for steam to escape. Simmer for 1 hour or until it reaches the desired texture.