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Spectacular Cheesy Chili Souffle

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Submitted by: hkenney3458643

 

A cooked ground beef mixture with tomatoes, corn and seasonings is topped in a souffle dish with a pepper-jack cheese and egg mixture.
 

Ingredients

  • 1 lb ground beef
  • 1 10 ounce can tomatoes with green chilies
  • 2 cups frozen whole kernel corn, thawed
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • Nonstick cooking spray
  • 2 tablespoons cornmeal
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cup shredded pepper-jack cheese
  • 4 egg yolks
  • 6 egg whites

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Method

In a large nonstick skillet, brown ground beef on medium heat. Drain fat; add tomatoes, corn, chili powder, oregano, cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined and cook until heated through, about 5 minutes; set aside. Preheat oven to 400 degrees. Spray an 8-cup (2 qt.) souffle dish or straight-sided round baking dish with nonstick spray. Add cornmeal to pan and rotate to evenly coat sides. Shake out any excess and set aside. In a medium saucepan melt butter on medium heat. Once the butter has melted, add flour and cook until foamy, about three minutes. Add milk and reduce heat to medium-low. Cook and stir until thickened and bubbly; add cheese and stir until melted. Add remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool 5 minutes. In a small bowl, whisk egg yolks until foamy. Slowly add about 1 cup of the cheese sauce to eggs. Once thoroughly combined, whisk the egg yolk mixture into the rest of the cheese mixture until thoroughly combined and set aside. Fill bottom of souffle pan with chili mixture and set aside. In a large bowl beat egg whites with a mixer until stiff peaks form. Fold about 1/3 of egg whites into egg and cheese mixture. Gently fold egg and cheese mixture into remaining egg whites, being careful not to over mix and deflate egg whites. Pour mixture into souffle dish on top of chili. Bake for 30-35 minutes, or until puffy and golden brown on top.

 

Notes: I originally made this recipe with leftover chili, but it such a hit that now I make the chili just for the souffle. This is great with a garden salad and cornbread. It amazes everyone how chili can be so light.

 

Number of Servings: 4

 

Submitted by: hkenney3458643 ()

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