Ingredients
1
medium red bell pepper, cut into 1/4-inch dice
1
medium green bell pepper, cut into 1/4-inch dice
1
tsp unsweetened cocoa powder
1
lb ground beef chuck (preferably 80% lean)
1
(28- to 32-oz) can whole tomatoes including juice, chopped
Accompaniment: sour cream
Directions
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.
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.
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