Heat a duch oven over medium high heat and add coconut oil. Add the beef and pork, sprinkle with sea salt and pepper, and use a spoon to break up lumps to evenly brown.

Once 2/3 done, drain some fat if you like (not all) and add the onions and peppers. Stir and continue to cook 2 minutes or until beef is browned and onions and pepper start to soften. Do not drain any more fat. Add garlic and jalapeño, stir, and cook another minute.

Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, 1/2 tsp salt and all spices. Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes (and up to 45) to combine flavors. The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.

Garnish with cilantro, sliced avocado, red onion and Kite Hill sour cream, if desired, to serve. Store leftovers covered in the refrigerator for up to 4 days.

Brown the beef and cook the onions, peppers and garlic as directed, then transfer to your slow cooker and add remaining ingredients. Cook on low for 4 hours.