4 lg. onions, chopped
1 lg. green pepper, seeded and chopped
3 tbsp. salad oil
1 tbsp. mustard seed
1 tbsp. chili powder (hot)
1 tsp. cumin seeds
1 tsp. unsweetened cocoa
1/4 tsp. ground cinnamon
1 can (about 1 lb.) tomatoes
3 cans (about 1 lb. size) kidney beans, undrained
1 c. water
1 (6 oz.) can tomato paste
Salt to taste

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 remaining ingredients.

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.

Serving suggestions: Top with shredded Cheddar cheese and a dollop of sour cream. Or line bowl with crushed tortilla chips. 6 servings.