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: MMMMM