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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I found this recipe in a book called Great American Favorite Brand Name Cookbook and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! Ingredients:
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 |
Directions:
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.
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