How can I get that meaty flavor in my vegetarian chili? | Kitchen Aid

What's the secret to a good vegetarian chili? I will never be able to replicate that savory, meaty flavor.Beth, MargateThe first question to ask yourself is what will replace the "meat" part of your chili, Beth. "Mushrooms or courgettes, if grilled, can have that meaty sensation," says Robin Perrins, chef-owner of Pappy's Texas BBQ in Kendal, Cumbria. "As a pit master and working in the smokehouse, I think the smoky flavor will give the kind of sensation that Beth is looking for." Perrins doubles the smoke with a rehydrated dried guajillo pepper. And dried is really the way to go here: "You want the gentle bottom heat of the dried chillies to bring out a chilli," says Guardian columnist Thomasina Miers, who uses a mix of chipotle and ancho in hers, for "a nice blend of smoky heat and smooth, round flavor".

You'll also need beans. "They're a fantastic staple," Perrins says, "and as long as the chili flavor is good, you can use just about any bean you want." That said, she prefers dried pinto, which she slow cooks with spices before adding to the chili mixture, but you can opt for canned kidney beans or chickpeas instead. Miers also emphasizes the importance of "bedding in the flavors of early aromatics". She suggests stocking up on whole spices (cinnamon, allspice, cumin, cloves) at Asian supermarkets, where you can buy them in big bags "competitively priced", to "toast, grind and stir in sweaty onions to really lock in their power." Perrins, meanwhile, opts for smoked paprika, a little cayenne pepper, garlic ("I know it's not everyone's favorite, but a little is great"), Texas barbecue sauce and chocolate. J Kenji López-Alt gets that elusive salty (or umami) flavor in his "best veggie bean chili" on Serious Eats using soy sauce and marmite, which he says adds "a ton of richness." . You can also try stout, which Perrins adds to the brisket chili she makes in her restaurant: "It brings everything together. I haven't tried it in a vegetarian chili, but I don't see why that wouldn't work. »

A longer cooking time will help concentrate the flavor of the chili. As López-Alt writes, "Quick chili recipes are inevitably not as rich and complex as you would like." That doesn't necessarily mean you have to do it in a slow cooker (although that's the most energy-efficient option). Perrins says, "You can cook your chili on the stovetop," but be careful that the vegetables and beans don't cling to the bottom of the pan. "Be patient and let it thicken and shrink." And if you can wait until the next day to eat it, so much the better, to "give the chilli time to incorporate all the flavors".

Finally, Beth, this It's imperative not to skimp on the accessories, says Miers, who serves his chili with "masses" of sour cream, fresh lime, cilantro, salsa "with fresh chili in a bite" and toasted tortillas . Alternatively, says Perrins, eat it with “good old trusty, rice” or crusty bread, shredded cheddar cheese, chili flakes, sour cream and cilantro. Either way, in Miers' words, "Leave it to me."

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