Chili-Quick Cincinnati Style

3 T vegetable oil                                1 medium onion, chopped                                                         

1 T chili powder                                    1 medium red bell pepper, cut into ¼ “ dice           

1 t salt                                                 1 medium green bell pepper, cut into ¼ “ dice
1 t unsweetened cocoa powder            1 lb ground beef chuck (preferably 80% lean)
¾  t cinnamon                         ½ t black pepper
1 T molasses                                     1 (28- to 32-oz) can whole tomatoes including juice, chopped
            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.

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.

Accompaniment: sour cream