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Layered Chili

Source of Recipe


Sunset: Vegetarian Cooking






List of Ingredients



• 4 large onions, chopped
  
• 1 large green pepper, seeded and chopped
  
• 3 Tbsp salad oil or cooking oil
  
• 1 Tbsp each mustard seeds and chili powder
  
• 1 tsp each cumin seeds and unsweetened cocoa
  
• 1/4 tsp ground cinnamon
  
• 1 can (approx. 1 lb.) tomatoes
  
• 5 cups cooked kidney beans plus 1-1/2 cups cooking liquid or water (or 3 cans -- 1 lb. size -- kidney beans, undrained and 1 cup water)
  
• 1 can (6-oz.) tomato paste
  
• Salt
  
• Sliced red onions
  
• Relish toppings (such as chopped tomatoes, diced green chilies, sliced green onions and shredded Cheddar cheese)
  
• 2 limes, cut in wedges
  






Instructions



1. 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 peppers are 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. Pass onions, cheese, chopped tomatoes, chile peppers, lime wedges, and any other relish toppings to layer on top of chili.
   
   Makes 6 servings.