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Chili Soup Jarlsberg

Holidaycooking's picture
Chili soup jarlsberg is a beef and vegetable soup prepared with jarlsberg cheese to it. Cooked with a beef broth base, with canned beans and tomato liquid, the chili soup jarlsberg has bell peppers and onions to it. Nicely spiced with cumin, chili powder, garlic and butter to taste, the chili soup jarlsberg is a balanced blend of flavor and texture.
  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.
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 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.

Recipe Summary

Side Dish

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Chili Soup Jarlsberg Recipe