Quick Cincinnati-Style ChiliRomulo Yanes
Active time: 15 min Start to finish: 45 min
Recipe information
Total Time
45 min
Yield
Makes 4 to 6 servings
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
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.
