Chili Soup Jarlsberg Recipe
Ingredients
1 pound beef round steak, diced
2 tablespoons vegetable oil
2 cans (14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) dark red kidney beans
1 can (14 1/2 ounces) tomatoes, chopped, undrained
1 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
1/4 teaspoon ground cumin
1 1/2 cups (6 ounces) shredded cheese, divided
1/4 cup butter or margarine, softened
1 small clove garlic, minced
12 Norwegian Thick-Style Crispbreads
Directions
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 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 of the cheese.
Bake just until cheese is melted.
Ladle soup into bowls.
Garnish with remaining 1/2 cup cheese.
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 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 of the cheese.
Bake just until cheese is melted.
Ladle soup into bowls.
Garnish with remaining 1/2 cup cheese.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
