Get out a large pot and heat the olive oil in it over medium high heat. Add in the diced poblanos, onion and minced garlic and let them get fragrant for a couple of minutes. Then add the beef and let it brown as you break it up. While it browns, season the mixture with the chili powder, pumpkin pie spice, paprika, salt and pepper. Once the beef is brown, stir in the pumpkin puree and pumpkin beer and let it cook for a minute. Finally, pour in the crushed tomatoes and both cans of beans. Bring the chili to a boil, then reduce it to a simmer to cook for an hour.

When the hour is up, bring it back up to a gentle boil and add in the spaghetti. Stir it all together thoroughly until the spaghetti is tender for about 10 minutes. Then scoop it into bowls and serve with a generous handful of shredded cheese on top! Enjoy! The leftovers are even better the next day.