Name: Mexican Chili Mole
Ingredients: 1 tb Olive oil; 3 lg Onions, sliced (4 cups); 2 Celery stalks, including; Leaves, chopped; 3 lg Cloves of garlic, minced; (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,; Rinsed and drained; 16 oz Can, red kidney beans,; Rinsed and drained; 10 oz Can, whole kernel corn; 3 c Jarlsberg cheese, shredded; (12 oz.)

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Mexican	Chili	6	Servings

INGREDIENTS

1	tb	Olive oil
3	lg	Onions, sliced (4 cups)
2		Celery stalks, including
		Leaves, chopped
3	lg	Cloves of garlic, minced
		(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,
		Rinsed and drained
16	oz	Can, red kidney beans,
		Rinsed and drained
10	oz	Can, whole kernel corn
3	c	Jarlsberg cheese, shredded
		(12 oz.)

INSTRUCTIONS

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.

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