- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 medium red bell pepper, cut into 1/4-inch dice
- 1 medium green bell pepper, cut into 1/4-inch dice
- 1 tablespoon chili powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 pound ground beef chuck (preferably 80% lean)
- 1 (28 ounce) can whole tomatoes including juice, chopped
- 1 tablespoon molasses
- Accompaniment: sour cream
- Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and saute, stirring occasionally, until softened, about 6 minutes. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.
- Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes.