Simmer peppers in stock for 15 minutes then purée stock and softened peppers in a food processor.
Meanwhile, heat EVOO in heavy pot over medium-high heat. Add beef and chorizo, brown 12-15 minutes then add onion, garlic, bay leaf, salt and pepper, and cook 8-10 more. Sprinkle in a little cinnamon then add tomato paste and cook 1 minute, stirring. Add beer, stir a minute more then add the stock and pepper purée. Reduce heat and simmer 15 minutes.
While sauce simmers, bring water to boil for spaghetti. Salt water and cook pasta to al dente. Heads up: save a cup of starchy cooking water just before draining.
Toss pasta with reserved water, half of the sauce and a couple of handfuls of grated cheese.