Title: Mexican Chili Mole
Categories: Chili Ethnic
Yield: 6 Servings
| 1 | tb | Olive oil |
| 3 | lg | Onions, sliced (4 cups) |
| 2 | | Celery stalks, including |
| 1 | | Leaves, chopped |
| 3 | lg | Cloves of garlic, minced |
| 1 | | (about 3 teaspoons) |
| 16 | oz | Can, tomato sauce |
| 1/4 | c | Vinegar |
| 1/4 | c | Unsweetened cocoa |
| 2 | tb | Chili powder |
| 2 | tb | Basil |
| 16 | oz | Can, white kidney beans, |
| 1 | | Rinsed and drained |
| 16 | oz | Can, red kidney beans, |
| 1 | | Rinsed and drained |
| 10 | oz | Can, whole kernel corn |
| 3 | c | Jarlsberg cheese, shredded |
| 1 | | (12 oz.) |
Heat oil in a large saucepan. Saute onion, cleery, and garlic until
transparent, about 5 minutes. Stir in tomato sauce, vinegar, cocoa, chili
powder, and basil. Simmer 15 minutes, stirring occasionally. Add beans and
corn. Simmer 15 minutes longer. Stir in 2 cups of the cheese. Sprinkle
remaining cheese on top of chili before serving.