MEXICAN CHILI MOLE

      Title: MEXICAN CHILI MOLE
  Categories: Chili
       Yield: 6 Servings
  
       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.)
  
   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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