Chili Soup Jarlsberg
Chili
Ingredients
14 1/2 oz Tomatoes; chopped, undrained
1 lg Onions; chopped
3 1/4 ts Chili powder; divided
1 lg Clov garlic; minced
1/4 ts Ground cumin
12 Kavli norwegian crispbreads
1 md Green bell pepper; chopped
1 md Red bell pepper; chopped
2 tb Vegetable oil
15 oz Dark red kidney beans
29 oz Beef broth
1 sm Garlic ; minced
1 lb Beef round beef steak; diced
1/4 c Butter or margarine
1 1/2 c Shredded jarlsberg cheese
Directions
Brown beef in hot oil in large, deep saucepan over medium heat. Add broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin. Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat just until cheese melts. Blend butter, small garlic clove and remaining 1/4t 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 Jarlsberg. Bake just until cheese is melted. Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese. Serve with crispbreads. Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
Nutrition
Fat: 18.9772605060976 g
Calories: 234 calories
Saturated Fat: 5.55890574302795 g
Trans Fat: 0.628547077194207 g
Sodium: 841.089299186992 mg
Fiber: 3.73887513303757 g
Sugar: 6.8429348832226 g
Carbohydrate: 10.5818100162602 g
Cholesterol: 16.4266666666667 mg
Serving Size: 1 1 Serving (429g)
Protein: 6.08203296341464 g