brown hard (6–8 min): set a dutch oven over medium heat. add the pork (or chicken) and break it up. cook until no pink remains and browned bits coat the pot. spoon off excess fat, leaving ~1 tablespoon.

veg in, heat on (4–5 min): add onion and bell pepper with a pinch of salt. cook until glossy and slightly soft. stir in garlic and chipotles; cook 30–45 seconds until smoky-fragrant.

wake the spices (30 sec): sprinkle in chili powder, cumin, and cinnamon. stir constantly until toasty and aromatic.

deglaze + load (1–2 min): pour in hard cider and scrape up every browned bit. add pumpkin, broth, beans, bay leaves, and the 2 teaspoons salt. stir until smooth and creamy-looking.

simmer to perfection (25–35 min): bring to a gentle bubble, drop to medium-low, and simmer uncovered, stirring occasionally, until thick enough that a spoon leaves a trail. too thick? add a splash of broth. too thin? keep simmering.

finish + balance (1–2 min): fish out bay leaves. taste and adjust salt. want more smoke/heat? add a teaspoon of adobo sauce. pro move: swirl in 1–2 teaspoons butter for extra gloss and roundness.

serve: ladle into bowls and crown with sour cream, cilantro, red onion, avocado, and something crunchy. welcome to your new best pumpkin chili.