chili. Other than that, the flavor base is pretty
straightforward: onions sweated in a little vegetable oil,
garlic, oregano (the dried stuff is fine for long-cooking
applications like this), and a couple of canned chipotle
chiles in adobo sauce to add a touch of smokiness and heat,
compensating nicely for the lack of browned beef.
Finally, as we saw with our meaty Short-Rib Chili (here),
there are certain aromas that are carried well with steam,
while others are actually carried better via vaporized
alcohol. My chili has got plenty of liquid in it, so the steam
bit’s covered. Adding a couple shots of booze just before
serving takes care of the rest. I like bourbon or whiskey,
because I’ve usually got it around, but Cognac, tequila, or
vodka will work well. Just make sure that it’s at least 80
proof (40 percent alcohol by volume)—and unsweetened.
The truth of the matter is that the key to great vegetarian
chili is to completely forget that you’re working on a
vegetarian chili. Chili greatness lies in the careful layering of
real chiles, textual contrast in each bite, and a rich, thick
consistency packed with savory flavor. Whether it’s made
with beans, beef, pork, or ground yak hearts, for that matter,
if you get the basics right, you’re off to a good start.
nandana
(Nandana)
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