In a large pot over medium heat, add the olive oil. Once hot, add the onions, carrots, and garlic. Add two pinches of salt. Let this cook 3 to 4 minutes, stirring occasionally.
Season the grass-fed beef with salt and pepper. Add the ground beef to the pot and break it all up. Let this cook for 5 to 7 minutes. Once the ground beef has been browning for 5 to 7 minutes, add the chili powder, cumin, and cinnamon. Stir everything together. Now, add the pumpkin puree, diced tomatoes, and beans. Season the dish again with 1/2 to 1 tsp sea salt and the black pepper. Stir everything together. Let this cook for another 5 to 7 minutes.
Add the beef stock and bring the chili to a light boil. Once the chili is at a boil, cover the pot and turn the heat to low. Let the chili cook for 18 to 20 minutes.
Once the chili has cooked, turn the heat off. Adjust seasoning if necessary. Let the chili sit with the top on and the heat off for 10 to 15 minutes.