Active Time

　　15 min

　　Total Time

　　45 min

　　Active time: 15 min Start to finish: 45 min

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.

　　

Step 2

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.