|Onions||4 Large, chopped|
|Salad oil||6 Tablespoon|
|Mustard seeds||1 Tablespoon|
|Lean ground beef||1 1⁄2 Pound|
|Chili powder||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Canned kidney beans||3 Pound (3 Can)|
|Limes/Lemons||4 , cut in wedges|
In an 8- to 10-quart pan, combine onions and oil.
Stir often over medium-high heat until onions are soft and slightly golden, 15 to 20 minutes.
Add mustard seeds and stir for about 1 minute.
Add beef; crumble apart with a spoon and cook, stirring occasionally, until lightly browned.
Add chili powder, cumin seeds, cardamom, cinnamon, tomatoes (break up with a spoon) and their liquid, and tomato paste.
Add water and undrained beans.
Simmer rapidly, uncovered, until chili is thickened and almost all liquid has evaporated, about 40 minutes.
Stir frequently to prevent scorching.
Ladle chili into wide-rimmed plates or bowls and top with Pink Onions and relishes as desired.
Squeeze on lime juice to taste.