1. In a large pot over medium heat add the olive oil. Once hot all the onions, carrots, and garlic. Add 2 pinches of salt. Let this cook for 3-4 minutes, stirring occasionally.
2. Season the grass-fed beef with salt and pepper. Add the ground beef to the pot and break it all up. Let this cook for 5-7 minutes. Once the ground beef has been cooking and browning for 5-7 minutes add the chili powder, cumin, and cinnamon. Stir everything together. Now add the pumpkin puree, diced tomatoes, and beans. Season the dish again with 1/2-1 tsp sea salt and the black pepper. Stir everything together. Let this cook for 5-7 minutes again.
3. Add the beef stock and bring the chili to a light boil. Once the chili is at a boil cover the pot and turn the heat to low. Let the chili cook for 18-20 minutes.
4. Once the chili has cooked turn the heat off. Adjust seasoning if necessary. Let the chili sit with the top on and the heat off for 10-15 minutes.
Serve, garnish, and enjoy!