A warm bowl of spicy chili on a cool autumn day is a sure-fire crowd pleaser, and cooking a stewpot on your stovetop all day fills the house with a delicious, savory aroma. This unique version combines a favorite harvest vegetable, pumpkin, with a classic chili recipe for a brand new fall treat that will warm you from the inside out. Start with a fresh pie pumpkin for best results, and be sure to buy organic ingredients whenever you can. 1. First, roast your pumpkin. Preheat oven to 350 degrees Fahrenheit, then wash your pumpkin well and cut it in half. Scoop out the seeds with a metal spoon, then lay the pumpkin halves facedown in a large baking dish. Cover with 1/4" water and bake for 45-60 minutes, or until tender and easily pierced with a fork. Scoop out the insides, and discard the skin. Mash up the pumpkin flesh with a fork, or puree in a blender if you prefer. 2. Now begin your chili. In a medium-sized saucepan, brown the ground sirloin and drain off any excess fat. Add the onions, garlic, bell peppers and jalapenos and cook for 5 minutes, or until the onions look translucent. 3. Transfer mixture to a large stew pot. Add the rest of your ingredients and spices (except the garnish), including your pumpkin meat. Stir well until everything is combined. 4. Cook as long as you would like -- 30 minutes in a stewpot is enough if you are really hungry,