Chili Soup Jarlsberg

• 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 14 teaspoons chili powder, divided
• 14 teaspoon ground cumin
• 1 12 cups shredded jarlsberg cheese, divided
• 14 cup butter or 14 cup margarine, softened
• 1 small garlic clove, minced
• 12 thick crackers, such as crispbreads

1. Brown beef in hot oil in large, deep saucepan over medium-high heat.
2. Add broth.
3. Bring to a boil over high heat.
4. Reduce heat to low.
5. Cover and simmer one hour.
6. Add beans, tomatoes, peppers, onion, large garlic clove, 3 tsp of the chili powder and the cumin.
7. Simmer, covered, 30 minutes.
8. Gradually blend in 1/2 cup of the cheese.
9. Heat just until cheese melts.
10. Blend butter, small garlic clove and remaining 1/4 tsp chili powder in small bowl.
11. Spread on crispbreads; arrange on cookie sheet.
12. Bake in preheated 375 degree oven several minutes or until butter is melted.
13. Sprinkle with 1/2 cup of the cheese.
14. Bake just until cheese is melted.
15. Ladle soup into bowls.
16. Garnish with remaining 1/2 cup cheese.
17. Serve with crispbreads.

beef round steak, vegetable oil, ready, dark red kidney beans, tomatoes, green bell pepper, red bell pepper, onion, garlic, chili powder, ground cumin, jarlsberg cheese, butter, garlic, crackers

Taken from www.food.com/recipe/chili-soup-jarlsberg-315577 (may not work)