a mixture of big chunks and tiny pieces Adding this to my chili gave it great body and a ton of textural contrast Amping Up Flavor The key to rich flavor in vegetable chili is twofold: first, a long simmer during which water is driven off so that flavors are concentrated and various volatile compounds break down and then recombine to add complexity, and second, a good source of glutamic acid, the chemical responsible for the flavor we recognize as savory, sometimes called umami So, time to reach for the umami bombs again (see here) Anchovies are out of the picture for obvious reasons, but a touch of Marmite and soy sauce adds a ton of richness to the 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 ...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... 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... will work well Just make sure that it’s at least 80 proof (4 0 percent alcohol by volume)—and unsweetened The truth of the matter is that the key to great vegetarian chili is to completely forget