The Eggscellent Challenge

Dice one Spanish onion, one green pepper and four cloves of garlic.

Brown the ground chuck over high flame until there is browned meat and fond on the bottom of the pot.

Drain all but a little of the beef fat and sweat the onions and peppers in it until soft.

Add the garlic, a couple tablespoons chili powder, a good shake of white pepper and a little cumin and toast the spices 30 seconds to one minute.

Add one can crushed tomatoes, one to one and a half cans of water, the browned meat, one can kidney beans, the adobo sauce from a can of chipotles, and a teaspoon each of smoked paprika and oregano.

Stir over medium-low heat about an hour, tasting as it goes, until thick.

Sift 675 grams flour, two tablespoons baking powder, one tablespoon baking soda and one teaspoon table salt together.

Cut cold butter into the flour with two knives until the butter is the size of small peas.

Add two cups buttermilk and fold together with a rubber spatula without overmixing, coaxing it into a cohesive ball.

Refrigerate the dough 10 minutes, then roll out and cut with a floured cutter, cutting swiftly and cleanly so the rise is not pinched.

Place the biscuits on a parchment-lined baking sheet, brush generously with butter and add flaked sea salt if wanted.

Bake at 425F for 15 to 20 minutes until golden brown and flaky, then cool on a wire rack 10 to 20 minutes; they are best warm.

Cut watermelon, cantaloupe and honeydew into about one-inch cubes until there are five pounds of fruit.

Slice the peppers and mushrooms. Heat a tablespoon or two of butter in a large cast iron skillet over medium heat until foamy.

Add the mushrooms with a generous pinch of salt to drive off their moisture, then add the peppers and cook until everything is soft.

Heat olive oil and butter in a heavy cast iron pan over medium heat, beat a dozen eggs and pour them in.

Keep the eggs moving with a fork until curds form and the pan bottom shows, then let them set into a crust about two minutes.

Add the pepper and mushroom filling and fold the omelette shut.

Slide the omelette onto a large platter and top with four cups of the chili.

Top with two cups shredded American cheese and two buttermilk biscuits, and serve the five pounds of fruit alongside.