Mexican chili mole
6 Servings
Ingredients
| Quantity | 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.) | ||
Directions
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.