Chili Soup Jarlsberg

1 pound beef round beef steak -- diced

2 tablespoons vegetable oil

29 ounces beef broth

15 ounces dark red kidney beans

14 1/2 ounces tomatoes -- chopped

-- undrained 1 medium green bell pepper -- chopped

1 medium red bell pepper -- chopped

1 large onions -- chopped

1 large clov garlic -- 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 margarine -- softened

1 small clov garlic -- minced

12 kavli norwegian crispbreads

Brown beef in hot oil in large, deep saucepan over medium heat. Add broth. Br ing to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. A dd 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 Jarls berg. 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

Busted by Christopher E. Eaves <cea260@airmail.net> by Gail Shermeyer <4paws@ne trax.net> on Apr 13, 1998.