Recipe: Chili Soup Jarlsberg

CHILI SOUP JARLSBERG

1 pound beef round steak, diced
2 tablespoons vegetable oil
2 cans (14 1/2 ounces each) ready- to-serve beef broth
1 (15 ounce) can dark red kidney beans
1 (14 1/2 ounce) can tomatoes, chopped, undrained
I medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 large onion, chopped
1 large clove garlic, minced
3 1/4 teaspoons chili powder, divided use
1/4 teaspoon ground cumin
1 1/2 cups (6 ounces) shredded Jarlsberg cheese, divided use
1/4 cup butter or margarine, softened
1 small clove garlic, minced
12 KAVLI Norwegian Crispbreads

Brown beef in hot oil in large, deep saucepan over medium-high heat.

Add broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour.

Add beans, tomatoes, peppers, onion, large garlic clove, 3 teaspoons of the chili powder and the cumin. Simmer, covered, 30 minutes.

Gradually blend in 1/2 cup of the Jarlsberg cheese. Heat just until cheese melts.

Combine butter, small garlic clove and remaining /4 teaspoon chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet.

Bake in preheated 375 degrees F oven several minutes or until butter is melted. Sprinkle with 1/2 cup of the Jarlsberg. Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg. Serve with crispbreads.

Makes 6 serving
From: Recipelink.com
Source: Favorite recipe from Norseland Foods, Inc.