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Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and bell pepper, and sauté until the onions are translucent, 5 to 8 minutes. Add the ground meat, jalapeño, and garlic and cook, breaking up the meat as you go, until it is no longer pink, about 5 minutes. Add the tomato paste, chili powder, salt, cumin, oregano, pepper, and cinnamon (if using), and stir until fragrant, about a minute.
Add the fire-roasted tomatoes (undrained), green chiles (undrained), drained beans, beer or broth, and pumpkin purée. Stir and bring to a simmer. Cover with a lid and adjust the heat. Simmer for 15 to 20 minutes, stirring occasionally to make sure it doesn’t scorch on the bottom.
Squeeze in ¼ of a lime and stir. Taste, adding salt, other seasoning, and/or more lime as needed. Serve with your choice of toppings. Love the recipe? Leave us stars and a review below!