Yesterdays chilli was fantastic, but it didn't all get eaten. You covered it nicely and stored it in the fridge.
You pull it back out today and toss about a gallon in the microwave.
You figure 15 minutes ought to be good and turn it on.
The phone rings and Phil wants to discuss the bash. You finally end the conversation laughing about ma na ma nah and hang up because your son is yelling something in the back yard.
The kid was lazy and didn't pick up the garden hose, and ran it over with the lawn mower.
You get things all straightened out and head to the kitchen for a brew.
You suddenly realize the chilli has been sitting in the microwave all this time.
Question: What do you do with it?
Assuming ,That the chilli was immediately and properly cooled before the reheating, the answer would be to go ahead with the reheating process since you are still in the two hour reheating time frame.
But Chris brings up a very important point.
If this chilli sat out on the stove for a hour or so before chilling, I would think this counts as time in the danger zone. Therefore if you only have two hours to bring this leftover to 165* I think you may have to deduct the sit out time from your reheat time.
Then again how much cooler would the chilli be if you had put it immediately into the fridge?
I think this one needs further looking at.
Sitting an hour before you realize it.
I think it should be ok.
Heat it again and eat it.
Are there beans in the chili?
Put it on the stove and cook it to 165
Already cooked chili and raw turkey being cooked halfway are two completely different things.
Just my opinion........and subject to change at a moments notice :D
Heat it and eat it.
My rule for cooked food has always been 3 hours. That is cumulative. So to me this one is difficult to answer. If it sat out for and hour and a half before I put it in the fridge the day before to chill it, and then it sat for this other period of time, it is risky because I don't know if the chili hit 165 and it spent 3 hours in dangerous territory. However, if I put the leftover chili in the fridge after only 20 minutes, then I'm OK in my book, reheat and serve.
From a food service and legal perspective, I honestly don't know. In this case I answered reheat and serve.
I can't wait to hear the answer.
Honestly, I probably would just take it out and eat it then without nuking it again or anything. But, I would think from a food safety standpoint, that you'd need to get it back up to the 165 or higher level to ill any potential pathogens which may be lingering.
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