Saute onion and garlic for 5-7 minutes or until soft.
Add chili powder, paprika, cumin, allspice, cinnamon, cayenne pepper, cloves and bay leaf to pan. Stir until onions and garlic are well-coated and spices look pasty.
Add Beyond Meat and saute for 1 minute. Stir to coat with spices over low heat.
Add tomato sauce, tomatoes, A-1 sauce, cocoa powder and apple cider vinegar to pan. Gently combine. Mixture should not be too thick. Add water if necessary to thin.
Simmer over low heat for 30 minutes, stirring frequently. While sauce is simmering, cook and drain spaghetti.
Remove bay leaf before serving.
Top cooked spaghetti with chili and add as many toppings as desired.
This recipe was adapted from Beyond Meat.