Quick Cincinnati-Style Chili

• 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

1. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden, about 8 minutes.
2. Add bell peppers and saute, stirring occasionally, until softened, about 6 minutes.
3. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.
4. Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes.
5. Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes.

vegetable oil, onion, red bell pepper, green bell pepper, chili powder, cocoa, salt, cinnamon, black pepper, ground beef chuck, tomatoes including juice, molasses, accompaniment

Taken from www.epicurious.com/recipes/food/views/quick-cincinnati-style-chili-107412 (may not work)