mexican chili mole
- Categories
- Chili
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 3 larges | Onions, sliced (4 cups) |
| 2 | Celery stalks, including |
| Leaves, chopped | |
| 3 larges | Cloves of garlic, minced |
| (about 3 teaspoons) | |
| 16 ounces | Can, tomato sauce |
| ¼ cup | Vinegar |
| ¼ cup | Unsweetened cocoa |
| 2 tablespoons | Chili powder |
| 2 tablespoons | Basil |
| 16 ounces | Can, white kidney beans, |
| Rinsed and drained | |
| 16 ounces | Can, red kidney beans, |
| Rinsed and drained | |
| 10 ounces | Can, whole kernel corn |
| 3 cups | Jarlsberg cheese, 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.
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