Chili Soup Jarlsberg
|Beef round steak||1 Pound, cut in small cubes|
|Vegetable oil||2 Tablespoon|
|Canned beef broth||28 Ounce (Two 14 Ounce Cans)|
|Canned red kidney beans||15 Ounce (1 Can)|
|Canned tomatoes||14 1⁄2 Ounce, chopped undrained (1 Can)|
|Green bell pepper||1 Medium, chopped|
|Red bell pepper||1 Medium, chopped|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||3 1⁄4 Teaspoon (Divided)|
|Ground cumin||1⁄4 Teaspoon|
|Shredded cheese||6 Ounce (Divided)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Norwegian crisp breads||12|
Brown beef in hot oil in large, deep saucepan over medium-high heat.
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 chili powder and cumin.
Simmer, covered, 30 minutes.
Gradually blend in 1/2 cup Jarlsberg cheese.
Heat just until cheese melts.
Blend butter, small garlic clove and remaining 1/4 teaspoon 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 1/2 cup Jarlsberg cheese.
Bake just until cheese is melted.
Ladle soup into bowls.
Garnish with remaining 1/2 cup Jarlsberg cheese.