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| 1 | pound | beef round steak | diced |
| 2 | tablespoons | vegetable oil | |
| 29 | ounces | beef broth | |
| 15 | ounces | red kidney beans | dark |
| 14 1/2 | ounces | tomatoes | chopped, undrained |
| 1 | medium | green bell pepper | chopped |
| 1 | medium | sweet red bell pepper | chopped |
| 1 | large | onions | chopped |
| 1 | large | garlic clove | minced |
| 3 1/4 | teaspoons | chili powder | divided |
| 1/4 | teaspoon | cumin | ground |
| 1 1/2 | cups | jarlsberg cheese | shredded, divided |
| 1/4 | cup | butter | or margarine, softened |
| 1 | small | garlic clove | minced |
| 12 | each | kavli norwegian crispbread |
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 1/4t chili powder in small bowl.
Spread on crispbreads; arrange on cookie sheet.
Bake in preheated 375ø 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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 338mg | 14% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 4.0g | 15% |
| Sugars 2.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 17% | Vitamin C | 43% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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