From Sunset's Vegetarian Cooking, with modifications. They call it "Layered Chili" and suggest you serve it in layers with onions and cheese and some other stuff. It's vegetarian but doesn't have rice or other starch fillers, which is nice. And the mustard seeds are a really neat addition. It's strange using the liquid from the cans of beans, but this came out well, so I'm not gonna mess with it.

4 large onions, chopped
1 large green pepper, seeded and chopped
3 TBS oil
1 TBS each mustard seeds and chili powder (I used extra chili)
1 tsp each ground cumin (I used extra) and unsweetened cocoa
1/2 tsp ground cinnamon
2 14 oz cans chopped tomatoes with jalepenos
2 28 oz cans of kidney beans, liquid included, plus some water (~1 cup)
1 6 oz can tomato paste

In large pot: Cook onions & green pepper in oil over medium-high heat, stirring occasionally until onions are golden and pepper is soft. Add mustard seeds, cook 1 minute while stirring. Add chili, cumin seeds, cocoa, cinnamon, tomatoes, beans, and tomato paste. Reduce heat and simmer uncovered for 40 minutes or until most liquid has cooked away; stir frequently to prevent scorching.

Sunset suggests serving with pink onions, which is red onions cooked briefly in water and vinegar, then mixed with more vinegar, mustard seeds, cumin seeds, and salt. I'm too lazy to type out the whole recipe + directions for that.

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