Heat the oil in a Dutch oven over medium-high heat until
shimmering. Add the onion and cook, stirring frequently,
until softened but not browned, about 4 minutes. Add the
garlic, cumin, and oregano and cook, stirringly, until
fragrant, about 30 seconds. Add the soy sauce and
Marmite and cook, stirringly, until fragrant, about 30
seconds. Add the tomato mixture and stir to combine.
- Stir in the chickpeas and kidney beans. If necessary, add
some of reserved bean liquid so the beans are just barely
submerged. Bring to a boil over high heat, reduce to a
bare simmer, and cook, stirring occasionally, until thick
and rich, about 1½ hours; add more bean liquid as
necessary if the chili becomes too thick or sticks to the
bottom of the pot. - Add the vodka and stir to combine. Season to taste with
salt and whisk in the cornmeal in a slow, steady stream
until the desired thickness is reached. Serve, or, for best
results, allow the chili to cool and refrigerate at least
overnight, or up to a week, then reheat to serve. - Serve with some or all of the suggested garnishes, along
with corn chips or tortillas.
nandana
(Nandana)
#1