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1
Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep warm.
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2
Meanwhile, in a large skillet over medium high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Saute until fragrant, about 1 - 2 minutes.
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3
Add the ground beef and saute until almost cooked through, about 8 minutes.
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4
Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
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5
Cover and simmer for about 5 minutes.
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6
Season with salt and pepper.
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7
Serve chili over spaghetti and top with shredded cheese.
