Chili Soup Jarlesberg

1 lb. beef round steak, diced
2 tbsp. oil
2 cans (14oz. each) ready to serve beef broth
1 15oz. can dark red kidney beans
114oz. tomatoes, chopped, undrained
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 large onion, chopped
1 large garlic, minced
3¼ tsp. chili powder
¼ tsp. cumin
1½ cups shredded Jarlsberg cheese
¼ cup margarine, softened
1 small garlic minced
12 Kavli® Norwegian Thick-Style Crispbreads

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 1 hour.
Add beans, tomatoes, peppers, onion, large garlic, 3 tsp. of chili powder
and cumin. Simmer, covered for 30 minutes. Gradually blend in ½ cup
of cheese. Heat just until cheese melts.

Blend margarine small garlic and remaining chili powder in small bowl. Spread
on crispbreads; arrange on cookie sheet. Bake in oven at 375° for several
minutes or until margarine is melted. Sprinkle with ½ cup of the cheese.
Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining cheese. Serve with crispbereads.

Makes 6 servings.