Pour the oil into a dutch oven or large, deep, oven-safe skillet or pot and bring to medium heat. Add the green pepper, onion and garlic and stir to coat. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened. Add in the chilies, chili powder, cocoa powder, cumin, cinnamon, sugar and salt and stir to combine. Add the ground beef and stir to coat. Cook, breaking up the meat with a spoon until browned, about 8 minutes.

Pre-heat the oven to 350 degrees. Add the tomato sauce, diced tomatoes, salsa, beef broth and water to the pot and stir together, using your cooking spoon to scrape up anything stuck to the bottom of the pan. Bring the mixture to a boil and then add the spaghetti pieces. Stir to combine and make sure the pasta is covered by the liquid. Reduce heat to low and cover the pot. Simmer covered for 15 minutes, removing the lid to stir every five minutes (to break up the pasta and scrape anything sticking to the bottom), until pasta is cooked.

Stir the chili/pasta mixture again and place it uncovered into the pre-heated oven. Bake for 20 minutes and remove from oven. Sprinkle the shredded cheese all over the top of the chili and return it to the oven for another 5 minutes until the cheese is melted and the chili has firmed up, soaking up much of the excess liquid. Allow to sit for about 10 minutes before serving.