Ingredients

Chili:
2 pounds beef round steak, cut into small cubes
3 tablespoons olive oil, divided
1 medium onion, diced
1 large apple, peeled, cored, and diced
2 cups fresh pumpkin, cut into small cubes*
6 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 cup tomato paste
1 tablespoon cider vinegar
2 cups beef stock (or chicken works)
2 cups water, plus a little more as needed
3 tablespoons worchestershire
1 tablespoon liquid smoke
1 1/2 tablespoons maple syrup or honey (or 3 tablespoons sugar)
2 cups cooked lentils
1 1/2 cups cooked white beans
1 1/2 cups cooked black beans
1 teaspoon black pepper, plus more to taste
2 teaspoons sea salt, plus more to taste
Spices:
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 1/2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1 teaspoon ginger
1 1/2 tablespoons cocoa powder
Optional Toppings:
roasted pepitas
chives or green onions
sour cream

Instructions

1. Heat the olive oil over medium high heat in a large high-sided skillet or shallow pot and add the beef. Cook on each side for 2 to 3 minutes until just browned on all sides, it's good to leave it lightly cooked as it will continue cooking in the chili. Remove the meat chunks with a slotted spoon to a separate dish and cover with a lid or inverted plate. Set aside.
2. Now return pan to heat and add another tablespoon of oil. Add the onion, apple, pumpkin, garlic, jalapeño, and cook for 6 to 7 minutes until the pumpkin is tender. Add the remaining chili ingredients (except the steak but including the spices) and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.
3. Add the steak chunks to the chili and season to taste with additional salt and pepper. Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well.
4. Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast.

Notes

*If you have the time or it is more convenient, you can use roasted pumpkin cubes instead and simply add them to the chili when you add the beef in step 3