Quick Cincinnati-Style Chili |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
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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