MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cincinnati Chili Udon
Categories: Fusion, Pasta
     Yield: 4 Servings

     2 tb Olive oil
     1 md Yellow onion; minced
     4 cl Garlic; minced
     1 lb Ground beef
     3 tb Tomato paste
     6 c  Water
     2 tb Apple cider vinegar
     1 tb Soy sauce
     2 ts Coarse salt
 1 1/2 ts Cinnamon
     1 ts Black pepper
     1 ts Harissa powder
   3/4 ts Ground cumin
   1/2 ts Ground cloves
   1/2 ts Sugar
     2    Bay leaves
     4    Bundles of frozen udon
     4    Egg yolks
          Cheddar cheese; shredded
          Green onions; thinly sliced,
          - for topping

 In a large pot, heat olive oil over medium heat. Add the onion and
 garlic, cook while stirring occasionally until starting to brown, 4
 to 5 minutes. Add the beef and break up the meat into smaller clumps
 with the edge of a spatula. Continue to cook until the meat is nearly
 cooked through, 4 to 6 minutes. Stir in the tomato paste and cook for
 another 1 to 2 minutes. Add the water, apple cider vinegar, and soy
 sauce and bring to a simmer. Stir in salt, cinnamon, black pepper,
 harissa, cumin, cloves, sugar, and bay leaves.

 Reduce the heat to medium low to maintain a gentle simmer. Cover with
 lid but leave a gap for steam and allow the chili to simmer until
 thickened and reduced by about half, stirring occasionally, 60 to 90
 minutes. Allow the chili to cook for a few minutes before serving.

 Bring a large pot of water to a boil and add the udon to warm through
 (frozen udon is already cooked). Strain the water and divide the
 noodles between bowls. Top the noodles with chili and add an egg yolk
 to the center. Sprinkle on cheese and green onions. Toss the noodles
 to mix the cheese and egg yolk with the chili and enjoy!

 Recipe by Kristina Cho

 Recipe FROM: <https://eatchofood.substack.com/p/cincinnati-chili-udon>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.