Cook spaghetti: Bring a large pot of salted water to a boil over high. Add spaghetti, and cook according to package directions. Drain spaghetti, and set aside.

Cook bacon: While spaghetti is cooking, cook bacon in a large Dutch oven over medium, stirring occasionally, until browned and crisp, about 11 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; set aside. Do not wipe Dutch oven clean.

Cook beef: Increase heat in Dutch oven to medium-high. Add ground round; cook, breaking up beef into smaller pieces using a wooden spoon and stirring occasionally, until browned and no longer pink, about 6 minutes.

Add spices and herbs: Add onion, garlic, pepper, and 1 teaspoon of the salt to Dutch oven; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add chili powder, Worcestershire sauce, oregano, cumin, and garlic powder; cook, stirring constantly, until fragrant, about 1 minute.

Add ale, tomatoes, and beans: Stir brown ale into Dutch oven; cook over medium-high, scraping up any browned bits from bottom of Dutch oven, until slightly reduced, about 2 minutes. Stir in tomatoes, kidney beans, tomato sauce, hot sauce, and remaining 1 teaspoon salt. Bring to simmer over medium-high; reduce heat to medium, and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Combine spaghetti and meat sauce: Remove Dutch oven from heat; stir in reserved spaghetti, and toss until spaghetti is fully coated in sauce. Serve topped with cheese, reserved bacon, and scallions.