Heat EVOO in large Dutch oven or soup pot over medium-high heat, add bacon and crisp, add beef and brown well, add onions, garlic, jalapeño peppers, chili powder, cocoa powder, paprika, allspice, cinnamon, cloves, oregano and Worcestershire.
Cook until onions tender, 10 minutes. Add tomato paste, stir a minute, add stock, tomato sauce, crushed or diced tomatoes and beans. Bring to a bubble, reduce heat and simmer partially covered 45 minutes.
Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently, adding water or stock to thin if sauce gets to thick.
To serve, while sauce heats, bring a large pot of water to boil for pasta. Season boiling water with salt and add pasta, cook to al dente. Remove 1 cup of starchy cooking water just before draining pasta. Add cooking water to meat sauce, drain pasta and return to hot pot. Toss pasta with tongs combining starchy cooking water and about ⅔ of the sauce.
Transfer pasta to large serving platter and top with remaining sauce. Set up toppings in front of platter.