Photo: Monstera

What not to put in chili?

8 Mistakes to Avoid When Making Chili Using stale spices. Using garlic and onion powder. Skipping the chile powder. Not browning the vegetables and meat. Choosing the wrong beans. Using water instead of stock. Not cooking it long enough. Making a small batch.

southernliving.com - 8 Mistakes to Avoid When Making Chili - Southern Living

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1. Using stale spices

Aromatic, toasty spices are the foundation of a great chili recipe. Whole spices pack the biggest flavor punch. Toast whole spices in a dry pan until aromatic, then grind them in a spice grinder. If you're using ground spices, give them a sniff before using them—especially if you can't remember when you bought them. Ground spices lose their potency after about six months to a year.

2. Using garlic and onion powder

Many chili recipes call for ground chili powder, which is a mix of dried ground chiles and other spices like garlic and onion powder. But that doesn't mean you should skip using fresh garlic and onions in your chili. They add a depth of flavor the dried stuff can't match.

3. Skipping the chile powder

Chile powder is the same stuff as chili powder, right? Wrong. Chile powder is not a spice blend—it is a single type of dried ground chile peppers. Although they might look alike in those little glass jars, the flavor and heat level of chile powders varies greatly from pepper to pepper. Cayenne powder is very spicy and pungent, chipotle is smoky and earthy, and ancho is slightly fruity and not as spicy.

4. Not browning the vegetables and meat

Browning = flavor. Before you add any liquid to your chili, make sure your vegetables (onions, bell peppers, garlic, etc.) are softened and the meat (ground beef, turkey, short ribs, etc.) is well seasoned and browned on the outside. The meat and vegetables will continue cooking once you add the liquid and let the chili simmer.

5. Choosing the wrong beans

We know Texans will skip this step. For the rest of you bean lovers out there, choose wisely. Kidney beans are a popular choice because they are large enough to stand up to the other ingredients. Black beans and pinto beans are also good options. Avoid small white beans, which can break down and get lost in the mix.

6. Using water instead of stock

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

7. Not cooking it long enough

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

8. Making a small batch

Chili tastes even better the next day, after the flavors have had some time to meld together. So be sure to make a big batch that will leave you with plenty of leftovers. (It freezes well too!)

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Which is healthier butter or olive oil?

Because olive oil has more monounsaturated fats (the heart-healthy fats) than butter, it stands to reason it's also healthier to cook with.

arlottafood.com - Which is Better: Butter or Olive Oil? - Arlotta Food Studio

There are many discussions in the culinary world, but perhaps one of the most hotly debated topics is the one between butter and olive oil: which is better? Some people swear by that creamy butter taste, while others say that olive oil's sumptuous bright taste is king. So, which one wins out? Let's compare the pros and cons of each to see which comes out on top.

Is it Healthier to Use Butter or Oil?

Which is healthier is going to largely depend on the kind of oil you're using. If you're using an oil that contains saturated fat like butter, it's not going to be as good for you as healthful unsaturated fats like monounsaturated fats, polyunsaturated fats and omega-3s. Unsaturated fats, which stay in liquid form at room temperature, are considered beneficial because they can lower inflammation, improve blood cholesterol levels, stabilize heart rhythms and more. These "good fats" are foods that come from plants, including vegetable oils, seeds and nuts.

Is Butter or Olive Oil Better for Your Heart?

We've touched on this a little bit already, but let’s take a closer look. For one thing, butter is made up of 63% saturated fat, whereas olive oil only has 14%. Olive oil also contains heart-healthy monounsaturated good fats and antioxidants. Butter's high saturated fat content, on the other hand, is shown in studies to lead to heart disease and other health issues. So, if you're looking to make a healthier choice for your heart, olive oil is the clear way to go. Even better, turn to the extra virgin type of olive oil, also known as EVOO. That’s because

EVOO contains high amounts of polyphenols

, which are antioxidants that increase levels of good, high-density lipoprotein cholesterol that lowers your heart risk.

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