| 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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