1. Prepare all ingredients: dice onion and bell pepper, mince garlic, and mix all spices together in a small bowl.

2. Heat a large Dutch oven or heavy pot over medium-high heat. Add olive oil.

3. Add ground beef and cook, breaking up with a wooden spoon, until browned and no pink remains (8-10 minutes). Let it sit 2-3 minutes between stirs for good caramelization. Transfer meat to a plate with a slotted spoon.

4. If excess fat remains (more than 2 tablespoons), pour it off. Add diced onion and bell pepper to the pot and cook until softened, about 5 minutes.

5. Add minced garlic and cook for 30 seconds until fragrant.

6. Return meat to pot. Add the spice blend and stir constantly for 1 minute to bloom the spices.

7. Add tomato paste and stir for another minute until it darkens slightly.

8. Add pumpkin puree, crushed tomatoes, kidney beans, black beans, beef broth, maple syrup, and apple cider vinegar. Stir thoroughly to combine.

9. Bring to a boil, then reduce heat to low. Cover partially and simmer for 45 minutes, stirring occasionally (75 minutes if using cubed chuck roast).

10. Taste and adjust seasoning with salt (start with 1 teaspoon, add more as needed), additional vinegar for brightness, maple syrup for sweetness, or cayenne for heat.

11. Remove from heat and let rest for 10 minutes before serving.

12. Serve hot with desired toppings: shredded cheese, sour cream, avocado, green onions, tortilla chips, cilantro, and lime wedges.