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.