4 large onions, chopped
1 large green pepper, chopped
1 Tbsp. salad oil
1 Tbsp. mustard seeds
1 Tbsp. chili powder
1 tsp. cumin seeds
1 tsp. unsweetened cocoa
1/4 tsp. cinnamon
1 (16 oz.) can tomatoes
5 cups red beans plus 1 1/2 cups cooking liquid or 3 cans kidney beans, undrained and 1 cup water
1 (6 oz.) can tomato paste
Pink onions (see below)
2 limes or lemons, cut in wedges

In a 5-6 quart pot, cook onions and green pepper in oil over medium high heat, stirring occasionally until soft. Add mustard seeds and cook for 1 minute. Add chili powder, cumin, cocoa, cinnamon and tomatoes (break up with a spoon). Add cooking liquid or beans and liquid and tomato paste. Reduce heat and cook uncovered 40 minutes or until most of liquid has cooked away and chili is thickened. If too thick add a little water. Season with salt and pepper and lemon/lime wedges.

PINK ONIONS:

In a 1 quart pan over high heat, bring 2 cups water and 1 1/2 tablespoons vinegar to a boil. Add 1 large sliced red onion. Stir and return to boil and cook over medium heat 2-3 minutes. Drain onions and let cool. In a bowl, stir together onion, 1 1/2 teaspoon vinegar, 1 tablespoon salad oil, 1/2 teaspoon mustard seeds, 1/4 cup cumin, seeds and salt to taste. Serve at room temperature or chill until ready to serve.

TOPPING:

Chopped tomatoes, green chilies, cucumber, green onions and grated Cheddar cheese.