Combine the spices in a small bowl and set aside.
Prepare (slice/chop) the carrots, onion, celery, and mushrooms. Mince the garlic cloves and set all of the ingredients aside.
Pour 1 tablespoon of the oil into a large stockpot. Brown the ground beef, breaking the meat up using a wooden spatula. Shortly before the meat is fully cooked, add in the spices from Step 1.
Once the meat is browned and the spices have been added, remove and drain the meat in a colander. Set the meat aside for later.
Pour the remainder (2 tablespoons) of oil into the large stockpot and add the carrots, onions, celery, mushrooms, and garlic. Saute the vegetables over medium-high heat until tender (about 5 minutes).
Turn off the heat and/or remove the stockpot from the burner. Add the meat back in to the stockpot with the vegetables. Add the bone broth, squash puree, and bay leaf. Place the stockpot back on the burner, heating over medium-high heat until the chili comes to a boil.
Once the chili is boiling, put a lid on the stockpot and reduce the heat to simmer. Allow the chili to simmer for 90 minutes, stirring every 20-30 minutes.
Once the 90 minutes have elapsed, add the apple cider vinegar and remove the bay leaf. Allow the chili to cool before eating and then dig in!