Chili Soup Jarlsberg Recipe
Are you looking for a yummy Chili Soup Jarlsberg recipe? This Chili Soup Jarlsberg, when served as an Appetizer will always bring cheer to your table. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
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.
