Mexican chili mole

Yield: 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

Instructions:

shredded (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.