Mexican chili mole

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
3 larges Onions, sliced (4 cups)
2 \N Celery stalks, including
\N \N Leaves, chopped
3 larges Cloves of garlic, minced
\N \N (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,
\N \N Rinsed and drained
16 ounces Can, red kidney beans,
\N \N Rinsed and drained
10 ounces Can, whole kernel corn
3 cups Jarlsberg cheese, shredded
\N \N (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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