Active time: 15 min Start to finish: 45 min 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
Preparation
Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and saut, 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.
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