Title: Frijole Mole Chili
Categories: Chili
Yield: 6 Servings

2	c	Onions; coarsely chopped
2	cl	Garlic; minced
2	tb	Vegetable oil
1	cn	15-oz. dark red kidney beans rinsed and drained
1	cn	15-oz. black beans; rinsed and drained
1	cn	15-oz. pinto beans; rinsed and drained
1	cn	28-oz. whole tomatoes; undrained, coarsely chopped
1	lg	Green pepper; cut into 1/2" pieces
1	c	Picante sauce or salsa
2	tb	Unsweetened cocoa
2	ts	Ground cumin
1	ts	Oregano leaves; crushed
1/2	ts	Salt
1/8	ts	Ground nutmeg
1/8	ts	Ground allspice
1	ds	Ground cloves (optional)
OPTIONAL TOPPINGS
		Sour cream
		Cilantro; chopped
		Monterey Jack cheese; shredded

Cook onion and garlic in oil in large pan or Dutch oven, until onion is tender but not brown. Add remaining ingredients, except optional toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes; stirring occasionally. Ladle into bowls; garnish as desired. Makes 6 servings, about 8 cups.

Source: TPA Trib, 2/23/95

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