Originally Posted by Kenny Rogers
Chili's origin was to cover up rancid meat. On the old western trails the cooks had to cover up the taste of rancid meat so they threw it in a pot with LOTS of spices!
Technically if you heat it thoroughly past 165 degrees, it should kill all the bacteria. Go reheat and enjoy!
The bacteria isnt what should worry you. Its the toxins produced by the bacteria that are very heat stabile. Heating to 165 will kill all bacteria for sure but you risk the toxins.
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