Cinco de Mayo Spaghetti
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Well, I tried... I was shooting to make something Mexican-Italian fusion and 
came up with something closer to Cincinatti chili. Nothing wrong with that, and 
the end result is pretty good. Still, I served it on Cinco de Mayo, so I'll call
it Cinco de Mayo spaghetti. The color of the sauce is a spectacular shade of 
dark brick red.

1 lb/450g spaghetti
1 28-oz can ground tomatoes
1 bell pepper, red or green, roasted, peeled, and chopped (jalape–os could be substituted)
1 lb/500g ground beef or turkey
1 medium yellow onion, chopped
2 cloves garlic, minced or crushed
1/4 c cilantro, chopped
4 tsp cocoa powder
2 tsp oregano
1 tsp cinnamon
ground chile to taste
6 oz/175 mL Mexican-style dark beer (I used Dos Equis)
juice of one lime
salt 
olive oil or lard

Heat oil or lard in a frying pan on medium heat (about 350F/180C on an electric 
frying pan) and add onions with a bit of salt; cook until onions are starting to 
brown, then add garlic and peppers. Cook briefly, then add ground meat and cook 
until browned. Add spices and cocoa, then add tomatoes, beer, lime juice and 
cilantro. Allow to simmer for at least 1/2 hour. Serve with cooked spaghetti.