Cincinnati Chili Udon

in need of endless comfort food

It’s been a rough few days, weeks really due to outside forces that aren’t even political, and I’ve been at a loss for words. I’m holding onto every thread of optimism I have and trying my best to show up for people in my life and the world around me that need support. I’ve been reminding myself that while it’s more than okay to feel grief and sadness, we need to find a way to continue moving through life with strength and integrity. Don’t forget what you believe in, even if what you believe in wasn’t reflected this week. If you’re someone who was celebrating this week, I respect your right to vote for whoever you choose, but I also think it’s important to respect everyone’s feelings because of the consequences of that vote. It is human nature to feel sympathy and empathy, so for everyone who is grieving, anxious, angry, fearful, I stand with you and feel for you.

The most natural way for me to care for people has always been to cook for them. It’s the inspiration behind the name of this newsletter. Have You Eaten Yet? means I want you to feel taken care of with a bowl of noodles… or anything home cooked and delicious. It brings me joy to feed someone, make them their favorite sweet treat or warm morning drink without them expecting it.

To me, there are few things more comforting than a bowl of warm noodles. So this Cincinnati Chili Udon is somewhat well timed.

I spent 4 years in Cincinnati for college and was pretty indifferent to Cincinnati Chili, specifically Skyline Chili. I only ever indulged in Skyline late at night with friends because it was one of the few places open at 2am. If you’re unfamiliar with the delicacy that is Cincinnati Chili, the first Cincinnati Chili parlor was founded by greek immigrants and it’s unlike a traditional chili, it’s more of a luscious meat sauce or bolognese with lots of warming spices like cinnamon and cloves. You can either enjoy a simple bowl of chili with oyster crackers or ladle it over hot dogs and plates of spaghetti with a mountain of cheese.

Over the last decade after leaving Cincinnati I’ve grown this appreciation and strange nostalgia for it’s chili, craving it for the first time and requesting that friends mail cans and seasoning packets of Skyline all to way to me in California.

I have an compulsory urge to make everything homemade if I can and I eventually started to tinkering with my own version of Skyline chili. The process actually reminds me my Mom’s Spaghetti (recipe is in Chinese Enough), especially when tossed with noodles. My version has plenty of cozy spices and is perfect enjoyed in all the traditional variations you would find in a chili parlor. I love it over a tender roasted Japanese sweet potato with some cheese, but this udon with an egg yolk that emulsifies with the chili and cheese when you toss it all together is truly outstanding. It’s very similar to mazesoba, which is a Japanese dry noodle dish I fell in love with while in Vancouver a few years ago.

So here’s a true comfort meal if you need one and there will be more comfort recipes to come. Take care of yourself.

Hugs! Hugs! Hugs!

Cincinnati Chili Udon

Serves 4

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2 tbsp olive oil

1 medium yellow onion, minced

4 cloves garlic, minced

1 lb ground beef

3 tbsp tomato paste

6 cups water

2 tbsp apple cider vinegar

1 tbsp soy sauce

2 tsp coarse salt

1 1/2 tsp cinnamon

1 tsp black pepper

1 tsp harissa powder

3/4 tsp ground cumin

1/2 tsp ground cloves

1/2 tsp sugar

2 bay leaves

4 bundles of frozen udon

4 egg yolks

Cheddar cheese, shredded

Green onions, thinly sliced, for topping 

1. 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.

2. 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.

3. 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!