| Meatless but right up there next to our famous 4-Alarm Chili. Give this a try. |
| 3 tablespoons of vegetable oil 1 medium onion, chopped 1 medium red bell pepper, diced to 1/4-inch 1 medium green bell pepper, diced to 1/4-inch 1 tablespoon of chili powder 1 teaspoon of unsweetened cocoa powder 1 teaspoon of salt 3/4 teaspoon of cinnamon 1/2 teaspoon of black pepper 1 pound of ground beef 1 28-ounce can of diced tomatoes 1 tablespoon of molasses |
| Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté the onion. Add the bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add the chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute. Add the beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add the molasses and tomatoes (juice and all) and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes. Top with sour cream. Serves four. |
| The Main Courses Chef presents ... Cincinnati-Style Chili at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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