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.