1 medium red onion, sliced
1 medium green bell pepper, sliced
1 medium yellow onion, sliced
1 medium green bell pepper, sliced
2 large tomatoes, cut into 1/2 inch slices
2 (26 ounce) cans tomato stew
1 pint chili
1/2 pint crema
1 (1 ounce) envelope instant chili powder
1/2 cup Worcestershire sauce
1 teaspoon grated green onion
Place onion, bell pepper and yellow onion slices in a large saucepan with enough water to cover them. Heat continuously about 100 to 125 1/2 to 2 minutes, until lightly browned.
Stir in tomato stew & chili, tomato potatoes, stewed tomatoes and chili seasoning. Bring to a simmer. Reduce heat to low, cover and let simmer for 20 minutes, stirring occasionally. Remove from heat. Let stand 10 minutes to help steam.
Stir in crema and mustard. Continue cooking for about 10 minutes, stirring occasionally, to keep crema nice and distributed throughout. Discard tomatoes. Simmer for about 5 minutes, stirring occasionally; transfer to bowls. Garnish chili with green onion garnish with tomato slices.