The buffalo steak chili has over ten different kinds of chile peppers in it, ranging from mild to the hottest. This burrito is a chile pepper lovers dream come true! The amount of chocolate in the chili is minimal but it 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: 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.
Anatto Potatoes Recipe: Cut a potato into large bite size cube shaped pieces.
Place the potatoes into a sauce pot.
Cover the potatoes with water.
Boil the potato pieces over high heat.
When the potatoes are half way cooked, drain off the water.
Add a splash of olive oil to the potatoes in the sauce pot.
Return the pot to medium/medium low heat.
Add 2 teaspoons of ground anatto.
Add sea salt and black pepper.
Add 2 pinches of cumin.
Gently saute the potatoes, till they become fully cooked.
Keep the potatoes warm over very low heat.
Chipotle Salsa Recipe: Place a diced ripe tomato into a mixing bowl.
Add 1 tablespoon of each of these small chopped vegetables: green onion, onion, green jalapeno pepper, red bell pepper and green bell pepper.
Add 2 tablespoons of chopped canned chipotle pepper that was packed in adobo.
Add a squeeze of lime juice.
Add small splash of rice vinegar.
Add about 12 chopped cilantro leaves.
Add sea salt and white pepper.
Mix the ingredients together.
Set the salsa aside to allow the flavors meld.
Burrito Recipe: Place two small 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 heat.
Add 2 pats of butter.
Add 1 whisked egg.
Cook the scrambled egg, so it loose 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.
Place the baking pan with the burritos into a 400 degree oven and bake till the cheese melts. (About 5 minutes.)
Assembly: 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.
Set the anatto potatoes in a little pile next to the burritos.
Sprinkle some thin sliced green onion on the plate.
The flavor of buffalo steak has a much less tame flavor when compared to beef. Buffalo is a lean, organic, free range meat. Most 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 great, hearty, spicy breakfast! Yum! ... Shawna
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