Recipe - Mexican Chili Mole

1 tablespoon Olive oil
3 lg Onions, cut or sliced up (4 cups)
2 Celery stalks, including
Leaves, chopped
3 lg Cloves of garlic, minced
(about 3 teaspoons)
16 ounce Can, tomato sauce
One fourth cup Vinegar
One fourth cup Unsweetened cocoa
2 tablespoon Chili powder
2 tablespoon Basil
16 ounce Can, white kidney beans,
Rinsed and drained
16 ounce Can, red kidney beans,
Rinsed and drained
10 ounce Can, whole kernel corn
3 cup 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.