Mole sauce adds spice to Mexican chili

Mole (pronounced MO-lay) is probably Mexico’s most noted sauce. You’ve seen it on menus, usually describing a chicken dish. It’s perhaps a surprise when first experiencing mole to be told that the rich color and taste come from chocolate. But believe me, this is no confection, being usually flavored with a variety of chili peppers.

We’ve tamed down our Mexican Chili Mole by using chili powder, which you can use to taste, a sweet Italian balsamic vinegar and sweet Jarlsberg cheese, Norway’s Swiss-type export. Use the regular or lite version with equally good results.

For this chili we’re using red and white kidney beans for a nice color effect. Have on the table garnishes such as chopped red and green bell peppers, chopped red and white onion, whole baby corn, etc.

Incidentally, a tablespoon or so of this chili makes a tangy topping for hot dogs and hamburgers.

Mexican Chili Mole

1 tablespoon Lucini premium select extra-virgin olive oil

2 medium onions, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 (16-ounce) can tomato sauce

1/4 cup Lucini’s Gran Riserva Balsamico vinegar

1/4 cup unsweetened cocoa

1 tablespoon chili powder

2 tablespoons dried basil

1 (16-ounce) can white kidney beans, drained

1 (16-ounce) can red kidney beans, drained

1 (10-ounce can) whole kernel corn

3 cups (12 ounces) shredded Jarlsberg or Jarlsberg Lite cheese

Heat oil in large saucepan and saute onion, celery and garlic about 5 minutes. Stir in tomato sauce, vinegar, cocoa, chili powder and basil. Simmer 15 minutes, stirring occasionally. Add beans and corn and simmer 15 minutes more.

Stir in 2 cups cheese. Serve chili over rice. Pass remaining cheese with desired garnishes. Serves 6.