Better Than Sex Layered Chili from Jenn:
(adapted from Sunset Cookbook Classics)
4 large onions, chopped
1 large pepper (I use Poblano) chopped
3 T olive oil
1 T mustard seeds
1 T chili powder (I use chipotle but that makes it spicier)
1 tsp cumin seeds
1/2 tsp cinnamon
1 T unsweetened cocoa (or more, to taste)
1 can diced tomatoes
5 cups (about 3 cans) kidney beans, rinsed and drained
2 cups water
1 can tomato paste
2 limes cut in wedges
In large pot, cook onions and green pepper in oil over med-high heat until onions are golden and pepper is soft. Add mustard seeds and cook, stirring, for 1 minute. Add chili powder, cumin seeds, cocoa, cinnamon and tomatoes with liquid, beans, water and tomato paste. Reduce heat and simmer uncovered for about 40 minutes, or until most of the liquid has cooked away and chili is thickened. Stir frequently to prevent scorching (ahem. not kidding here about the stirring). Season with salt to taste and layer with toppings and a squirt of lime.
diced green chiles
diced fresh tomatoes
shredded cheddar cheese
To make pink onions, bring 2 cups of water and 1 1/2 T vinegar to a boil. Add 1 large red onion, thinly sliced and push down into liquid. Return to boil and cook uncovered over medium heat for 2-3 minutes. Drain onion and let cool. In a bowl, stir together onion, 1 1/2 tsp. vinegar, 1 T vegetable oil, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds and salt to taste. Serve at room temperature.
Of course it's better the second day.