3 MILLION SUBSCRIBER SPECIAL: THE EGGSCELLENT CHALLENGE INSPIRED BY REGULAR SHOW

For the Chili

Start by dicing spanish onion and green pepper along with mincing cloves of garlic. In a large saucepan, add ground round chuck and cook until browned. Remove from pan and drain off all but a little of the beef fat, then add onion and pepper.

Once everything is nice and soft, add garlic, chili powder, white pepper, and cumin. Stir to combine for 1 minute.

Next add canned crushed tomatoes, water, the browned beef, canned kidney beans, the adobo sauce from the can of chipotle peppers, smoked paprika, and oregano. Stir to combine over a medium-low heat for about an hour.

For the Omelette

Cut up red pepper, green pepper, and mushrooms.

In a cast iron skillet melt butter over medium heat. Add your mushrooms with a generous pinch of salt. Once the mushrooms have dried out a little bit, add your peppers and saute until everything is nice and soft. Place in a bowl and set aside.

In the same cast iron skillet add butter along with a few tsp of olive oil. In a separate bowl combine eggs and whisk to combine. Pour this mixture into the pan. Stir around with a fork until some curds form. Keep doing this until you can see the bottom of the pan when you move the fork. At this point let the eggs cook for about 2 minutes and let a sort of omelette crust form. Add your mushroom and pepper fillings and fold the omelette shut.

Using two spatulas, move to a large plate. Cover with 4 cups of chili, 2 cups of american cheese and add two biscuits. You have one hour to finish this omelette and 5 pounds of fruit. Enjoy!

For the Fruit

Cut up 1 watermelon, 1 cantaloupe, and 1 honeydew melon into 1-inch cubes. Place in a bowl and mix to combine. The sum total should be 5 pounds

For the Biscuits

In a large bowl add flour, baking powder, baking soda, and table salt (or double kosher salt). Sift all of that together into another bowl.

Next add butter (cut into Tbsp sized pieces, fresh out of the fridge). Using 2 butter or steak knives, cut the butter into the flour until the butter is the size of peas.

Add buttermilk and start folding it all together using a rubber spatula. Don’t over-mix or over-knead the dough.

Flour your work surface and knead your dough until it forms a cohesive ball. Refrigerate for 10 minutes before rolling out and using a biscuit cutter to make your biscuits. Make sure your dust your cutter with flour.

Preheat oven to 400°F.

Place biscuits on a parchment-lined baking sheet and brush tops with melted butter. Place in the oven for 15 - 20 minutes or until golden brown and then place on a wire rack to cool.