Quick Cincinnati-Style Chili

Name: Quick Cincinnati-Style Chili
Ingredients: 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 lb ground beef chuck (preferably 80% lean); 1 (28- to 32-oz) can whole tomatoes including juice, chopped; 1 tablespoon molasses; Accompaniment: sour cream

13 ingredients

5 steps

Ingredients

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 lb ground beef chuck (preferably 80% lean)
1 (28- to 32-oz) can whole tomatoes including juice, chopped
1 tablespoon molasses
Accompaniment: sour cream

Directions

1

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.
2

Add bell peppers and saute, stirring occasionally, until softened, about 6 minutes.
3

Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.
4

Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes.
5

Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes.