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Mexican Chili Mole
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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