Chili Soup Jarlsberg
Submitted by billd
A hearty beef chili soup enriched with melted Jarlsberg cheese, kidney beans, tomatoes, and bell peppers. Served with garlic-chili butter crispbreads topped with more melted Jarlsberg.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsThis Norwegian-inspired chili soup takes the classic beef and bean formula and gives it a Scandinavian twist with Jarlsberg cheese melted right into the broth.
Diced round steak simmers for an hour in beef stock until tender, then kidney beans, tomatoes, bell peppers, and onion join the party for another 30 minutes of slow, low cooking.
The real magic happens when you stir shredded Jarlsberg into the hot soup. That mild, nutty cheese melts into silky threads that make every spoonful feel luxurious.
And then there are the crispbreads. Spread with garlic-chili butter and topped with more melted Jarlsberg, they’re basically the world’s best soup dipper.
Pro Tips
- Cut the round steak into small, uniform dice so it cooks evenly and becomes fork-tender during the simmer.
- Add the Jarlsberg gradually and stir constantly over low heat. High heat will make the cheese clump instead of melting smoothly.
- Norwegian crispbreads (like Kavli brand) hold up to dipping without falling apart. Regular crackers will crumble on you.
Ingredients
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.
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 ¼ 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 ½ cup of the Jarls berg.
Bake just until cheese is melted.
Ladle soup into bowls.
Garnish with remaining ½ cup Jarlsberg cheese.
Serve with crispbreads.
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