To begin, start a pot of water for your spaghetti. Place a cover on the pot to help it boil quicker. In your Dutch oven, heat the extra virgin olive oil and sauté the onion and garlic until tender, about 2 minutes. Add in the ground beef and cook until browned. Add in the chili powder, cumin, baking cocoa, salt, fresh ground black pepper and cinnamon. Stir these in and let them cook for just a minute. Add in the fire roasted diced tomatoes. Cook for a minute. Right about now, your water should be ready. Add in the spaghetti. To your soup pot, add in the beef broth, the drained and rinsed kidney beans and red wine vinegar. Stir the chili all together, bring it to a boil and reduce to a simmer. Cook for a few minutes, until the spaghetti is ready. Once the spaghetti is cooked, drain it and then add it to the chili. Serve topped with a little shredded cheddar cheese. Enjoy!