Chocolate Buffalo Chili, Queso Fresco and Tomato Omelette Souffle

Omelette Souffle is known as the "puffy omelette".  The texture of this omelette is very light, fluffy and elegant.  Omelette souffle takes a little more work than a standard omelette, but the flavor and texture is very rewarding.
      Chocolate Buffalo Steak Chili Recipe:  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 red habanero peppers.
     Add 1 small spoonful of cayenne pepper.
     Add 2 chopped green jalapeno peppers to the simmering dried chili peppers.
     Let the chili pepper mixture simmer slowly.
     Heat a sauce pot over medium heat.
     Add a splash of olive oil.
     Add 3 handful of chopp onions.
     Add 1 handful of mixture of chopped green bell pepper and chopped red bell pepper.
     Add 6 cloves of chopped garlic.
     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.)  
     When the onions turn clear in color, add the bite size pieces buffalo steak meat.
     Stir and sizzle the buffalo meat till it is lightly browned.
     Add 3 tablespoons of cumin.
     Add sea salt and black pepper.
     Add 2 to 3 pinches of white pepper.
     Add 2 pinches of Mexican oregano.
     Add 2 pinches of reguar oregano.
     Allow the herbs and spices to cook for 1 minute with the hot oil in the pan, so the flavors infuse.
     Add a little sprinkle of masa harina at a time to buffalo steak mixture while stirring to soak up the excess grease in the pot.
     Add enough beef stock to cover the meat mixture.
     Stir as the chili mixture heats, till a thickened sauce is formed.
     Add 2 chopped fresh plum tomatoes.
     Add the dried chili pepper mixture and the chile mixture 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 medium/medium low heat.    
     Add about 2 ounces of unsweetened dark chocolate.
     Stir the buffalo chili till the chocolate melts into the sauce.
     Lower the temperature to low/medium low heat.
     Allow the chili to simmer slowly till the meat becomes tender and the sauce becomes reduced to a medium thin 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 about 1 cup of rinsed cooked or 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.  
     Omelette Souffle Recipe: 
     Finely chop 1 ripe plum tomato and set it aside.
     Grate a small handful of queso fresco and set it aside.
     Separate three eggs.  Place the egg whites into a mixing bowl and place the egg yokes in a separate bowl.
     Whisk the yolks till they are smooth.
     Whisk the egg whites till they form a meringue with soft stiff peaks.
     Fold the meringue egg whites gently together with the whisked egg yokes.
     Heat a non stick saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Pour the souffle eggs into the medium hot buttered saute pan.
     Even the edges of the eggs, so they are a round omelette shape.
     Sprinkle the fine chopped tomato on the uncooked eggs.
     Let the eggs cook in the saute pan without stirring till they are firm on the bottom half and just starting to firm on the top half.  (You may have to add more melted butter around the edges of the omelette if it readily absorbs the butter in the pan.)
     Flip the omelette souffle and cook the other half lightly.
     Sprinkle the grated queso fresco over the top of the omelette souffle.
     Place the omelette souffle under a 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 than a standard chili and cheese diner omelette!  The chocolate buffalo steak chili recipe is an award winning chili with a flavor that just melts into eggs!  The queso fresco is a very mild cheese that does not burden the chili flavor.  The tomato is an excellent light flavor for the eggs.  The puffy omelette souffle texture is heavenly!  This is truly, a very classic omelette souffle.  The flavors are phenomenal!  A very light wine such as a bargain priced domain French 2002 Macon Aze White Burgundy is recommended.  Yum!  ...  Shawna