Layered Chili - cooking recipe

Ingredients

4 onions
1 green pepper
3 Tbsp. salad oil
1 Tbsp. mustard seed
1 tsp. cumin seed
1 (6 oz.) can tomato paste
1 tsp. unsweetened cocoa
1/4 tsp. cinnamon
1 (16 oz.) can tomatoes
3 lb. kidney beans
1 c. water

Preparation

Chop pepper and onion.
You can use regular kidney beans. Precook and save 1 1/2 cups of the liquid.
Cook onions and pepper in oil until tender.
Add mustard seed; cook 1 minute and add rest of the ingredients with liquid from can of tomatoes and beans. Stir, breaking up tomatoes with spoon.
Simmer rapidly, uncovered, for about 40 minutes, until most of the liquid is cooked away. Top with cucumber, grated cheese or chilies if you like it hot.