Heat your 7-quart or 5-quart cast iron Dutch oven over a medium high to a high heat.
Sear and brown the pork sausage. Set it aside to drain. Leave some of the pork fat / grease to brown our ground beef.
Add the pound of ground beef to the hot pot and cook it in the residual pork fat / grease. Once the beef is seared and cooked, set it aside to drain.
There should be some grease / fat left in that pot. If not, add just a enough to sauté the onions and the garlic. Add the onions and the garlic to the pot and sear until translucent(ish) and the pot is deglazed.
Add the peppers and sauté a bit; maybe a couple or three minutes.
Turn the heat to low or remove the pot from the heat.
Return the beef and pork to the pot.
Add the can of tomatoes.
Add all of the seasonings to the pot and mix together.
Add the Prepared Pumpkin Chunks and mix again (don’t add the brine to the chili; the brine should have been discarded).
Level off all the ingredients in the pot.
Add just enough pumpkin beer and just enough to bring the liquid level up to the top of the leveled ingredients. Turn the heat to low and let the chili start to simmer.
After the chili starts to simmer and bubble, check for thickness and saltiness. If you feel the chili is too thin, add the ¼ cup of flour. If you feel it needs salt, salt to taste.
Let the chili simmer until the pumpkin chunks are soft and ready to eat. The longer the chili simmers, the softer the pumpkin chunks will get and eventually to the point of mixing into the chili (the chunks will essentially dissolve).