Left the chili out... still good?

Foxfire · 11-24-2012, 10:03 AM

Yesterday afternoon I made a batch of smoked beef chili out on the Weber. Don't have a good covered CI dutch oven so decided to bring it in and let it finish in the crock pot. About 9PM I turned off the pot and took off the lid to let it cool and thicken a bit before putting away but completely forgot to fridge it before bed.

Found it this morning after about 10 hours sitting on the counter cold and uncovered. Not figuring it's reliably safe, or at least on it's way to early spoiling. Any thoughts?

el_matt · 11-24-2012, 10:13 AM

I know some will say throw it out, it'll kill ya! Personally, I've eaten food that's been left out all night, and had no issues. Turn that crock-pot on, reheat it, and enjoy that chili.

Matt
Let the bashing begin

JONESY · 11-24-2012, 10:13 AM

Pitch it, not worth getting sick over. Now you can cook something else.

HeSmellsLikeSmoke · 11-24-2012, 10:17 AM

Those of us who died after doing this, speak up. Otherwise we will only hear from the overly cautious or unconcerned.

Count me among the overly cautious. Not worth the risk.

code3rrt · 11-24-2012, 11:03 AM

Hmmmmmm, well I don't consider myself overly cautious, but 10 hours......in a crock pot, it was probably at "critical or dangerous" temp zone for quite a while, I don't think it is worth the risk IMO.

fingerlickin' · 11-24-2012, 11:14 AM

I'd eat it. Hell, you're gonna end up on the chitter either way.

gtr · 11-24-2012, 11:42 AM

It might be ok, but I definitely wouldn't serve it to anybody until I ate some myslef and saw what happened. Personally I'd fling it - the risk to reward ratio isn't favorable IMO - it's a pot of chili, which isn't exactly a rare commodity.

Foxfire · 11-24-2012, 12:21 PM

Thanks all. Decided to let it go. If I were the only one I might warm it up and give it a try but with kids around don't wanna even go there. This was my first run at chili (at least for years and years) so we'll treat this as a learning experience :)

thirtydaZe · 11-24-2012, 12:22 PM

Let me tell you something about a chili we recently made.

Lets say its friday night, ate the chili, and like you forgot it on the stove. Next morning put it in the fridge, and ate it saturday night. Woke up sunday morning to find the chili, again on the stove, warmed it back up and ate it for the Chiefs game.

We were fine.

We did however have stew meat instead of ground beef.

Kenny Rogers · 11-24-2012, 12:28 PM

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!

whitelightnin92 · 11-24-2012, 12:31 PM

Quote:

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.

Sent from my SGH-T959V using Tapatalk 2

Soybomb · 11-24-2012, 03:21 PM

Quote:

Originally Posted by whitelightnin92

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.

Sent from my SGH-T959V using Tapatalk 2

This post makes me feel good! The idea that reheating will make anything safe is a terribly uninformed myth. In fact reheating isn't going to anything to one of the most common causes of food borne illness.

It doesn't feel good throwing out $20 worth of food but it feels much better than 3 days in the bathroom.

11-24-2012, 10:03 AM	#1
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA Downloads: 0 Uploads: 0	Left the chili out... still good? Yesterday afternoon I made a batch of smoked beef chili out on the Weber. Don't have a good covered CI dutch oven so decided to bring it in and let it finish in the crock pot. About 9PM I turned off the pot and took off the lid to let it cool and thicken a bit before putting away but completely forgot to fridge it before bed. Found it this morning after about 10 hours sitting on the counter cold and uncovered. Not figuring it's reliably safe, or at least on it's way to early spoiling. Any thoughts? __________________ ~ Scott ~ Blue Weber Performer + Craycort CI • Brick Red Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing ORANGE Thermapen • UDS In Progress

11-24-2012, 10:13 AM	#3
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI Downloads: 0 Uploads: 0	Pitch it, not worth getting sick over. Now you can cook something else. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

11-24-2012, 10:17 AM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Those of us who died after doing this, speak up. Otherwise we will only hear from the overly cautious or unconcerned. Count me among the overly cautious. Not worth the risk. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 11-24-2012 at 12:12 PM..

11-24-2012, 11:03 AM	#5
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Hmmmmmm, well I don't consider myself overly cautious, but 10 hours......in a crock pot, it was probably at "critical or dangerous" temp zone for quite a while, I don't think it is worth the risk IMO. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

11-24-2012, 11:14 AM	#6
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I'd eat it. Hell, you're gonna end up on the chitter either way. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

11-24-2012, 10:13 AM	#2
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	I know some will say throw it out, it'll kill ya! Personally, I've eaten food that's been left out all night, and had no issues. Turn that crock-pot on, reheat it, and enjoy that chili. Matt Let the bashing begin

11-24-2012, 11:42 AM	#7
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	It might be ok, but I definitely wouldn't serve it to anybody until I ate some myslef and saw what happened. Personally I'd fling it - the risk to reward ratio isn't favorable IMO - it's a pot of chili, which isn't exactly a rare commodity. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-24-2012, 12:21 PM	#8
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA Downloads: 0 Uploads: 0	Thanks all. Decided to let it go. If I were the only one I might warm it up and give it a try but with kids around don't wanna even go there. This was my first run at chili (at least for years and years) so we'll treat this as a learning experience :) __________________ ~ Scott ~ Blue Weber Performer + Craycort CI • Brick Red Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing ORANGE Thermapen • UDS In Progress

11-24-2012, 12:22 PM	#9
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	Let me tell you something about a chili we recently made. Lets say its friday night, ate the chili, and like you forgot it on the stove. Next morning put it in the fridge, and ate it saturday night. Woke up sunday morning to find the chili, again on the stove, warmed it back up and ate it for the Chiefs game. We were fine. We did however have stew meat instead of ground beef. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit

11-24-2012, 12:28 PM	#10
Kenny Rogers Full Fledged Farker Join Date: 07-13-11 Location: Medical Lake, WA Downloads: 0 Uploads: 0	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! __________________ Chad Lindsey - Medical Lake, WA Team - LindseyQ (Yes we're on Facebook) ULTRA FAST GLOW IN THE DARK Thermapen Large BGE, PITMAKER SNIPER, PITMAKER VAULT, and PITMAKER TRAILER, 22.5 WSM, Charbroil offset. We DO CATERING