This Super Bowl we, like many, will be having a few guests over. Wings, buffalo sauce, pizza, and ribs will all make an appearance. But not all of our guests are as meat positive. For them, I was going to do a chili. That's right, a vegetarian chili, already a-traditional in the realm of chili aficianados. But here's the thing, I'd like to skip the beans in favor of lentil and hominy. Maybe some farro as well. I've done a test run that turned out tasty, but not quite what I was going for. I'm already caramelizing the tomatoes, and using a nice roasted veg stock. Chipotles and home ground chili powder (predominantly ancho, but some others in there as well.) But it needs more depth. I'm thinking some beer in there, but I'm not entirely sure. Unfortunately, I don't have time to run another test batch, so this next one is the one that gets served, meaning I need to get it right.
Any ideas guys? And don't "add beef". I agree with you, but it's gotta stay ... well ... vegan.
P.S. I'm well aware of how heated chili conversations can become. I count a good number of Texans among my friends, and have had to listen to them talk at length about the virtues, and indeed, exclusivity of Texas Red, going so far as to claim it as the one true chili. So to be clear, I'm not trying to open up any of those cans of worms! I just need some help. I'm not trying to re-define the word chili.