Chili Soup Jarlsberg

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb beef round steak, diced
• 2 tablespoons vegetable oil
• 2 (14 1/2 ounce) cans ready-to-serve beef broth
• 1 (15 ounce) can dark red kidney beans
• 1 (14 1/2 ounce) can tomatoes, chopped, undrained
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 1/4 teaspoons chili powder, divided
• 1/4 teaspoon ground cumin
• 1 1/2 cups shredded jarlsberg cheese, divided
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 small garlic clove, minced
• 12 thick crackers, such as crispbreads

Recipe

• 1 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 one hour.
• 2 add beans, tomatoes, peppers, onion, large garlic clove, 3 tsp of the chili powder and the cumin. simmer, covered, 30 minutes. gradually blend in 1/2 cup of the cheese. heat just until cheese melts.
• 3 blend butter, small garlic clove and remaining 1/4 tsp chili powder in small bowl. spread on crispbreads; arrange on cookie sheet. bake in preheated 375 degree oven several minutes or until butter is melted. sprinkle with 1/2 cup of the cheese. bake just until cheese is melted.
• 4 ladle soup into bowls. garnish with remaining 1/2 cup cheese. serve with crispbreads.