Chili soup jarlsberg
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef round beef steak; diced |
| 2 | tablespoons | Vegetable oil |
| 29 | ounces | Beef broth |
| 15 | ounces | Dark red kidney beans |
| 14½ | ounce | Tomatoes; chopped, undrained |
| 1 | medium | Green bell pepper; chopped |
| 1 | medium | Red bell pepper; chopped |
| 1 | large | Onions; chopped |
| 1 | large | Clov garlic; minced |
| 3¼ | teaspoon | Chili powder; divided |
| ¼ | teaspoon | Ground cumin |
| 1½ | cup | Shredded jarlsberg cheese; divided |
| ¼ | cup | Butter or margarine; softened |
| 1 | small | Clove garlic; minced |
| 12 | Kavli norwegian crispbreads | |
Directions
Brown beef in hot oil in large, deep saucepan over medium heat. Add broth.
Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin. Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat just until cheese melts.
Blend butter, small garlic clove and remaining 1/4t chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375° F oven several minutes or until butter is melted. Sprinkle with ½ cup of the Jarlsberg. Bake just until cheese is melted.
Ladle soup into bowls. Garnish with remaining ½ cup Jarlsberg cheese.
Serve with crispbreads.
Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998