|Tomato paste||1 Can (10 oz)|
|Tomatoes||1 Can (10 oz)|
|Green pepper||1 Large, seeded and chopped|
|Mustard powder||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Unsweetened cocoa||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Limes/Lemons||2 , cut into wedges|
|Salad oil||3 Tablespoon|
|Onions||4 Large, chopped|
|Cooked kidney beans/3 cans kidney beans, undrained, and 1 cup water||5 Cup (80 tbs) (Plus 1 1/2 Cups Cooking Liquid / Water)|
|Cooking liquid/3 cans kidney beans, undrained, and 1 cup water||1 1⁄2 Cup (24 tbs)|
|Onions||1⁄2 Cup (8 tbs) (Pink Colored)|
|Relish toppings||1⁄2 Cup (8 tbs)|
In a 5 or 6 quart kettle, cook onions and green pepper in oil over medium high heat, stirring occasionally, until onions are golden and pepper is soft.
Add mustard seeds and cook, stirring, for 1 minute.
Add chili powder, cumin seeds, cocoa, cinnamon, tomatoes (break up with a spoon) and their liquid, beans and their liquid, and tomato paste.
Reduce heat and simmer rapidly, uncovered, for about 40 minutes or until most of the liquid has cooked away and chili is thickened; stir frequently to prevent scorching.
Season with salt to taste (not necessary if using canned beans).
Pass pink onions, relish toppings, and lime wedges to layer on top of chili.