Cook the bacon in a large skillet over medium-high heat until crisp, then crumble it and transfer it to a large stockpot. The bacon should be browned and crisp enough to break into small pieces easily.

Pour off the bacon fat, leaving 1 tablespoon in the skillet, then add the green peppers, red peppers, onion, and jalapeno. Cook them for 4-5 minutes, until the onion looks translucent and the peppers begin to soften.

Stir in the garlic during the last minute of cooking, then move the vegetables to the stockpot with the bacon. The garlic should smell fragrant without browning or turning dark.

Brown the ground beef and ground pork in the same skillet, breaking the meat into small crumbles as it cooks, then drain the grease well. Cook until no pink remains, with browned bits developing across the meat.

Add the cooked meats to the stockpot, then stir in the pumpkin, tomatoes, beef broth, tomato paste, chili powder, cumin, smoked paprika, cinnamon, nutmeg, salt, and pepper. Keep stirring until the pumpkin and tomato paste disappear smoothly into the liquid.

Bring the chili to a boil over high heat, reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally. The chili should bubble gently and become thicker as the flavors meld.

Serve with sour cream and shredded cheese, if desired, and refrigerate leftovers in a covered container. The cool toppings soften the chili’s warmth and add creamy contrast to the smoky broth.