Chocolate Buffalo Steak Chili, Queso Fresco and Tomato Omelette Souffle

     

     An omelette souffle is known as the puffy elegant textured omelette.  The texture of this omelette is very light!  Omelette souffle takes a little more work than a standard omelette, but the flavor and texture is rewarding.  Once the omelette batter is poured into the hot pan, it is left undisturbed, till it is flipped or placed in the oven.  The less handling of the batter when this omelette cooks, the better!  Like any souffle, the object is to not knock the air bubbles out.

     I made a few extra portions of chocolate buffalo steak chili the other day and I decided to put them to use as alternate recipes.  One of my favorite breakfasts is a chili omelette.  The hint of chocolate in the chocolate buffalo steak chili gave this chili omelette souffle a great breakfast flavor!  Omelets are not just for breakfast, as you know.  Omelets can be served for any meal.      

     

  
     Chocolate Buffalo Steak Chili Recipe:
     This recipe makes 4 to 6 portions of chili!
     Remove the stems and seeds from these dried chile peppers:
     - 4 Chile Guajillo
     - 2 Ancho Chiles
     - 3 Chile Pasilla
     - 2 Chile Morita or 1 large Chipotle Chile
     - 1 small handful of Chile Pequin
     Chop the dried chiles into small pieces.
     Place the chopped dried chili peppers in a sauce pot with 2 cups of water.
     Simmer the chili peppers over low heat to reconstitute them.
     Add 2 ounces of chopped canned chipotle chile en adobo.
     Add 4 tablespoons of ground ancho chili pepper.
     Add 2 chopped fresh red habanero peppers.
     Add 1 teaspoon of ground chile arbol.
     Add 2 chopped fresh green jalapeno peppers.
     Let the chili pepper mixture simmer slowly.
     Cut 18 ounces of American bison meat into small bite size cube shaped pieces.  (Sirloin strip steak section of American bison is best for this recipe.)
     Heat a sauce pot over medium heat.
     Add 1 splash of olive oil or 2 ounces of home made lard.  (Lard is authentic!)
     Add the buffalo meat.
     Saute till the buffalo meat, till it becomes lightly browned.
     Add 3 handful of chopped onions.
     Add 1 handful of mixed chopped green bell pepper and chopped red bell pepper.
     Add 6 cloves of chopped garlic.
     Saute till the onions turn clear in color.
     Add 3 tablespoons of cumin.
     Add sea salt and black pepper.
     Add 2 pinches of white pepper.
     Add 2 pinches of Mexican oregano.
     Add 2 pinches of regular oregano.
     Allow the herbs and spices to cook for 1 minute with the hot oil in the pan, so the flavors infuse.
     Add a small sprinkle of masa harina to buffalo steak mixture, while stirring, to soak up the excess grease in the pot.
     Add enough beef stock to cover the ingredients.
     Stir as the chili mixture heats, till a thickened sauce is formed.
     Add 2 chopped fresh plum tomatoes.
     Add the simmering dried chili pepper mixture and broth from the other pot.
     Raise the temperature to medium high heat.
     Bring the buffalo chili to a boil while stirring.
     Reduce the temperature to low heat.    
     Add 2 ounces of unsweetened dark chocolate.
     Stir the buffalo chili, till the chocolate melts into the sauce.
     Allow the chili to simmer slowly, till the meat becomes tender and till the sauce reduces to a medium thin sauce consistency.  The chili sauce have a medium thin consistency and not be thin or soupy.  (Do not stew buffalo meat for too much time, because the meat is very lean and it may tend to shred!)
     Add 1 cup of rinsed cooked pink beans or rinsed canned pink beans to the buffalo chili.  (Gourmet beans like pink beans were a major part of Aztec cooking.  Pink beans are also called frijoles pinquito.)

     Chocolate Buffalo Chili, Queso Fresco and Tomato Omelette Souffle Recipe: 
     Small chop 1 plum tomato and set it aside.
     Grate 1 small handful of queso fresco and set it aside.
     Separate 3 eggs and place the yolks and whites into separate mixing bowls.
     Whisk the yolks, till thin ribbons appear.
     Whisk the egg whites, till they form a meringue with soft stiff peaks.
     Gently fold the meringue egg whites gently together with the whisked egg yokes.
     Heat a non-stick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Pour the souffle eggs into the hot buttered saute pan.
     Even the edges of the eggs with a rubber spatula.
     Sprinkle the chopped tomato on the uncooked eggs.
     Let the eggs cook in the saute pan, without stirring, till they become firm on the bottom half and just starting to firm on the top half.  (You may have to brush more melted butter around the edges of the omelette souffle, if it readily absorbs the butter in the pan.)
     Flip the omelette souffle.
     Sprinkle the grated queso fresco over the top of the omelette souffle.
     Place the omelette souffle under a low flame broiler to melt the cheese and to puff the eggs.
     After the cheese melts, spoon the warm Chocolate Buffalo Steak Chili generously over one half of the omelette.
     Fold the omelette souffle in half and slide the omelette souffle onto a plate.
     Sprinkle some thin sliced green onion on top of the omelette souffle.
  
     Viola!  This chocolate buffalo steak chili, queso fresco, tomato omelette souffle is so much better tasting than a standard chili and cheese omelette!  The chocolate buffalo steak chili recipe is an award winning chili with a flavor that just melts into the eggs.  Queso fresco is a very mild fresh cheese that does not burden the chili flavor.  The tomato adds a light fresh flavor to the eggs. 
     A very light wine such as a French Macon Aze Domaine White Burgundy is recommended.  Yum!  ...  Shawna