This is a delicious breakfast burrito!
This buffalo steak chili has over ten different kinds of chile peppers in it, ranging from mildly spicy to the hottest. This burrito is a chile pepper lovers dream come true! The amount of chocolate in the chili is minimal, but the flavor is delicately present. Chocolate and chile pepper cooking was popular in Aztec and Mayan cultures, so this recipe is really nothing new.
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
- 12 to 15 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 adds an authentic touch!)
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 should be thick with the sauce and not 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.)
Keep the chili warm over very low heat.
Anatto Potatoes Recipe:
Cut 1 peeled russet potato into large bite size cube shaped pieces.
Place the potato pieces into a sauce pot.
Cover the potato pieces with water.
Boil the potato pieces over high heat.
When the potato pieces become halfway cooked, drain off the water.
Add 1 splash of vegetable oil to the potatoes in the sauce pot.
Return the pot to low heat.
Add 1/2 teaspoon of ground anatto.
Add sea salt and black pepper.
Add 1 pinch of cumin.
Gently saute the potatoes, till they become fully cooked.
Keep the potatoes warm over very low heat.
Chipotle Salsa Recipe:
Place 1 diced ripe tomato into a mixing bowl.
Add 1 tablespoon of each of these small chopped vegetables:
- green onion
- green jalapeno pepper,
- red bell pepper
- green bell pepper.
Add 2 tablespoons of chopped canned chipotle pepper that was packed in adobo.
Add 1 generous squeeze of lime juice.
Add 1 tablespoon of rice vinegar.
Add about 12 chopped cilantro leaves.
Add sea salt and white pepper.
Mix the ingredients together.
Set the salsa aside and allow the flavors to meld.
Chocolate Buffalo Steak Chili, Cheddar and Egg Breakfast Burritos:
Place two 8" flour tortillas on a baking pan side by side.
Sprinkle some grated cheddar cheese on the tortillas.
Spoon some of the chocolate buffalo steak chili across the center of the 2 tortillas, forming a line from edge to edge.
Heat a non-stick saute pan over medium/medium low heat.
Add 1 pat of unsalted butter.
Add 1 whisked egg.
Cook the egg, till it becomes loosely scrambled and not dry.
Spoon the soft cooked scrambled egg over the chili on each of the tortillas.
Sprinkle a little more grated cheddar cheese over the egg.
Roll the tortillas into a burrito tube shapes with both ends open.
Place the baking pan with the burritos into a 400 degree oven and bake till the cheese melts. (About 5 minutes.)
Use a large spatula to carefully slide the burritos onto a plate. (Be careful! If you tilt the burritos, the chili may leak out.)
Spoon the chipotle salsa over the burritos.
Mound the anatto potatoes next to the burritos.
Sprinkle some thin sliced green onion on the plate.
The flavor of buffalo steak has a much less tame flavor than beef. Buffalo is a lean, organic, free range meat. Many free range buffalo are raised by Native Americans.
This chocolate buffalo chili has a superb breakfast chili flavor! Cheddar cheese is a classic flavor with chili and eggs. Anatto is a very nice mild flavor for potatoes. The smokey chipotle flavor makes the salsa taste very special. This is a hearty spicy breakfast! Yum! ... Shawna