Yeah, maybe 1/4 - 1/2 tsp marmite to start, and maybe 1 tsp - 1 tbsp white miso (assuming ~2 lbs beyond beef, maybe 1+ cup of dried kidney beans). Both can be salty, and it depends on how much salt and MSG you have put in. You want the right amount of umami, so that’s something to balance.
I also would say it’s best if you can brown the beyond beef on the side so it gets nice and brown, that Maillard reaction adds flavor and I find it’s not as likely to happen if I am cooking it in with the other chili ingredients.
EDIT: forgot to mention, a little brown sugar (1 - 2 tsps) and some sherry vinegar (maybe 1 - 3 tsp) are both really nice in chili as well.
All the greatest hits of ingredients right there!! I haven’t used marmite or white miso before… hmm…
Yeah, maybe 1/4 - 1/2 tsp marmite to start, and maybe 1 tsp - 1 tbsp white miso (assuming ~2 lbs beyond beef, maybe 1+ cup of dried kidney beans). Both can be salty, and it depends on how much salt and MSG you have put in. You want the right amount of umami, so that’s something to balance.
I also would say it’s best if you can brown the beyond beef on the side so it gets nice and brown, that Maillard reaction adds flavor and I find it’s not as likely to happen if I am cooking it in with the other chili ingredients.
EDIT: forgot to mention, a little brown sugar (1 - 2 tsps) and some sherry vinegar (maybe 1 - 3 tsp) are both really nice in chili as well.
Oh that sounds excellent! Will have to try it out some time :)