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Quick Cincinnati 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

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. Add bell peppers and saute, 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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