How long will homemade chili keep in the fridg?

Re:How long will homemade chili keep in the fridg? (kman160)

Thu, 14 Feb 2013 11:07:15 GMT

ussually toss it whenever it becomes green & furry

Re:How long will homemade chili keep in the fridg? (elementsrestaurant)

Thu, 14 Feb 2013 09:52:10 GMT

It's not good to keep the chili very long a the fridge. It may accumulate bacteria during a long period and could be harmful. I suggest you tossed after a few days to ensure food safety.

Re:How long will homemade chili keep in the fridg? (tlewis1)

Thu, 14 Feb 2013 09:32:02 GMT

My general rule of thumb is if it is collecting water in the bottom of the container-then it's time to chunk it. Or give it the "cat test"-if he turns his nose up or tries to cover it up-time to chunk it.

Re:How long will homemade chili keep in the fridg? (Russ Jackson)

Thu, 14 Feb 2013 08:39:45 GMT

3 Days max...Russ

Re:How long will homemade chili keep in the fridg? (MetroplexJim)

Thu, 14 Feb 2013 07:15:48 GMT

When we do a big batch of chili we leave a serving in the fridge for the next day or two (improves the flavor) and freeze the rest. Frozen, we feel 'safe' for up to 60 days, but it is usually long gone before that!

Re:How long will homemade chili keep in the fridg? (ashleyjohn)

Thu, 14 Feb 2013 06:28:37 GMT

I use slow smoked BBQ by Classic Foods. It comes in convenient packaging...can store for several weeks in fridge. No problem at all!

Re:How long will homemade chili keep in the fridg? (BelleReve)

Tue, 16 Oct 2012 10:52:22 GMT

Sorry for being a little off topic- have a food safety question hoping the pros from Dover here can help me with. Came home and put groceries away, and realized about 2 hours later I had put a 4-pk of tuna(4-3oz canned tuna in water) in the refrigerator, and wanted to know after two hours, could I have taken them out and put them in the pantry where they belong? Not being sure, I left them, had one other day, with no adverse effects other than being cold. I realize the odds of ever doing that again are slim, but just curious.

Re:How long will homemade chili keep in the fridg? (samy5)

Sat, 13 Oct 2012 06:04:11 GMT

Around a week max. But it depends on how long you leave it out after you cook it.

Re:How long will homemade chili keep in the fridg? (cinchili)

Mon, 23 Jul 2012 16:52:10 GMT

It will keep from 5 to 7 days.

RE: How long will homemade chili keep in the fridg? (Foodbme)

Fri, 18 May 2012 05:58:33 GMT

If it has "Fuzzies" on it you might want to throw it out!
I was in a closeout supermarket today.
http://www.americandiscountfoods.com/
They had 5# institutional frozen vac pacs of Clam Chowder and Chili. I passed but did buy the frozen packs of Oscar Meyer weiners. That's the only ones the bride will eat. Got insurance on her!!!

RE: How long will homemade chili keep in the fridg? (PapaJoe8)

Wed, 02 Apr 2008 12:51:28 GMT

Adj, freezing chili just makes it better. Freezer bags work fine if you get all the air out. The vacume bags work as well. I even did a test w/ the same batch of chili, frozen vs fresh. I liked the frozen better.

Chili keeps a long time if you just bring it back to a boil every few days. If it is in danget of geting over cooked then it's time to freeze it. Throw out a good batch of chili??? That's just wrong! Waste not... want not... my PawPaw used to say.
Joe

RE: How long will homemade chili keep in the fridg? (lokerl@aol.com)

Wed, 02 Apr 2008 05:01:13 GMT

Throw it out!! I agree! I just got food poisoning from chilli I made last night. The Beans were four days old. I did not know that beans were so perishable. I wish I knew that.

RE: How long will homemade chili keep in the fridg? (Adjudicator)

Sun, 12 Dec 2004 23:20:50 GMT

Cool it FAST. Heat it SLOW. Freeze chili? NADA. Use V-8 or similar to reconstitute, if/when needed. (never H20...)

RE: How long will homemade chili keep in the fridg? (TheHotPepper.com)

Sun, 12 Dec 2004 23:07:51 GMT

4 days max!

RE: How long will homemade chili keep in the fridg? (BT)

Fri, 22 Oct 2004 03:45:17 GMT

quote:
Originally posted by GordonW

Funny thing: most of the people I worked with had the most trouble with "good" hotel breakfast buffets: fresh (uncooked) fruits, and pans of stuff that sit out for hours at incubation temperatures.

Boiling it up every few days will kill the germs. Whether is tastes good is a different question. But then, there are some germs that make toxins. . . you didn't hear it from me.

You got it--the thing that got me in Thailand was canapes served at "happy hour" in my upscale hotel (after I had spent a week walking past all the yummy food vendors out in the street).

Most of the toxins, by the way, are "heat labile" meaning thorough recooking ("boiling" if you will) should take care of them too. Our health inspector correctly pointed out that some spores may survive heating, but they aren't likely to cause a problem if you consume the food right away (if you don't, they will "hatch" into new germs).

Let me also note that we in the West get a bit too squeamish about these things sometimes I think. There are cuisines in other cultures that have foods that are kept and "recooked" for a very long time. "Red cooked" foods in China are simmered in a sauce that can actually be passed down in families for hundreds of years--but it is reboiled each time it is used. In the old days, it wasn't uncommon to keep a stock pot simmering on the stove for weeks or months--water and vegetable trimmings were simply added as they became available or were needed.

RE: How long will homemade chili keep in the fridg? (carlton pierre)

Thu, 21 Oct 2004 22:12:33 GMT

At my house, 2 - 3 days, then it goes bye-bye.

carl reitz

RE: How long will homemade chili keep in the fridg? (GordonW)

Thu, 21 Oct 2004 02:41:38 GMT

Of course....makes ya' wonder how many people did not survive before refrigeration.

I used to travel a lot in third-world countries. The rule was: never eat it if it's not hot, i.e., heated to cooking temp before serving. Use that rule, and usually there's not trouble, and that's eating in some end-of-the-road places. If it's served out of a pot that's just sitting at room temp (including the juice people on the street), expect to be dealing with Mr. John. Funny thing: most of the people I worked with had the most trouble with "good" hotel breakfast buffets: fresh (uncooked) fruits, and pans of stuff that sit out for hours at incubation temperatures.

Boiling it up every few days will kill the germs. Whether is tastes good is a different question. But then, there are some germs that make toxins. . . you didn't hear it from me.

RE: How long will homemade chili keep in the fridg? (junk250)

Wed, 20 Oct 2004 23:29:46 GMT

quote:
Originally posted by bethgrd

BT..sorry to disagree but many bacteria form heat resistant spores which survive the reheating to 165 degrees. If you have ever had foodborne illness, you would not want to take a chance with it because it is HELL.

HELL is an understatement,about 15 years ago I was traveling with a friend and stopped in a hick town to eat and the only restaurant was a place I refused to eat(Burger Queen).Well starving,I reluctantly ordered an order of potato wedges(safe enough right?)...WRONG.Within minutes I thought I was dying,and about a day and a half of a CONSTANT stomach cramp.Imagine a "30 hour Charlie Horse".My stomach was sore to the touch for two weeks after due to the massive 30 hour cramp.I believe I now have an idea what childbirth is like without painkillers!

Thank's everyone for an informative thread!

P.S. While the food inspector is here,I have another question.What is in white castles that has a similar effect on me?I haven't ate a slider in about 20 years and never will,but just curious!

Makes you wonder how people survived before refrigeration !

RE: How long will homemade chili keep in the fridg? (essvee)

Wed, 20 Oct 2004 21:47:10 GMT

Hell, I've let a long-cooked dish like chili go 10 days or so. I too believe in my nose. If it doesn't smell bad, eat it. Haven't got sick yet, I'm 41.

RE: How long will homemade chili keep in the fridg? (BT)

Wed, 20 Oct 2004 19:27:44 GMT

quote:
Originally posted by bethgrd

BT..sorry to disagree but many bacteria form heat resistant spores which survive the reheating to 165 degrees. If you have ever had foodborne illness, you would not want to take a chance with it because it is HELL.

Hey, I've had it all over the world. The worst was in Thailand. But a good bowl of red is worth the risk. Just keep the Pepto Bismol, Imodium and/or Cipro handy.

RE: How long will homemade chili keep in the fridg? (mayor al)

Wed, 20 Oct 2004 17:28:52 GMT

Leftovers?
When you have 8 kids in the immediate neighborhood..and 19 grandchildren stopping by often, There aren't any freakin' Leftovers !!

RE: How long will homemade chili keep in the fridg? (chezkatie)

Wed, 20 Oct 2004 16:42:30 GMT

I never eat anything that is more than two days old. I probably have thrown out a lot of good food but I do not care. I would rather be safe than sorry. I have now learned to,if it is not consumed the 2nd day, to freeze it in proper size containers.

On the other hand, my daughter in law will take left-overs to work, put them in her office fridge and eat them all week. She has never become ill and it is hard for me to believe.

RE: How long will homemade chili keep in the fridg? (chicagostyledog)

Wed, 20 Oct 2004 16:20:53 GMT

quote:
Originally posted by bethgrd

I am a health inspector; my advice is that once cooked, it must be cooled down to 41 degrees or below within 4 hours; that is usually only accomplished by placing the pot in your kitchen sink, surrounding it by ice and water, and stirring frequently until cool, then promptly refrigerating...OR placing in a layer 2 inches or shallower in the refrigerator once it has cooled to 140 degrees at room temperature. Everyone should have a digital instant read long stem probe thermometer to check these things. Then, it is good for 4 days in refrigerator, after which it must be frozen or discarded. Usually it would have no adverse smell or taste if it contained dangerous microorganisms that cause foodborne illness like campylobacter or salmonella. It is different SPOILAGE microorganisms that give it an off taste or smell...this is a different subset of organisms and do not cause foodborne illness, but you would obviously not want to eat the affected food. beth g

As a licensed food handler, I agree with this statement. Food kept refrigerated after the process must be dated on the container to avoid being served to the public. A health inspector may fine and/or close a restaurant for not labeling/dating such items. This is used to protect the consumer from potential illnesses which may cause long, severe, and even fatal results.

RE: How long will homemade chili keep in the fridg? (emsmom)

Wed, 20 Oct 2004 14:46:51 GMT

Please don't subject yourself to food poisoning. My daughter had salmonella once and I have never seen anyone as sick as she was.
There is an interesting article in Good Housekeeping about a little girl who almost died from the contaminated ground beef distributed by Con Agra a year or so ago.

RE: How long will homemade chili keep in the fridg? (catosaurus)

Wed, 20 Oct 2004 14:00:20 GMT

All - My solution is to freeze serving-size portions of the leftovers, and make certain to re-heat to boiling before consuming. I had some last night over crumbled corn chips. Yummm!

RE: How long will homemade chili keep in the fridg? (bethgrd)

Wed, 20 Oct 2004 13:55:46 GMT

BT..sorry to disagree but many bacteria form heat resistant spores which survive the reheating to 165 degrees. If you have ever had foodborne illness, you would not want to take a chance with it because it is HELL.

RE: How long will homemade chili keep in the fridg? (BT)

Wed, 20 Oct 2004 13:38:39 GMT

quote:
Originally posted by bethgrd

I am a health inspector; my advice is that once cooked, it must be cooled down to 41 degrees or below within 4 hours; that is usually only accomplished by placing the pot in your kitchen sink, surrounding it by ice and water, and stirring frequently until cool, then promptly refrigerating...OR placing in a layer 2 inches or shallower in the refrigerator once it has cooled to 140 degrees at room temperature. Everyone should have a digital instant read long stem probe thermometer to check these things. Then, it is good for 4 days in refrigerator, after which it must be frozen or discarded. Usually it would have no adverse smell or taste if it contained dangerous microorganisms that cause foodborne illness like campylobacter or salmonella. It is different SPOILAGE microorganisms that give it an off taste or smell...this is a different subset of organisms and do not cause foodborne illness, but you would obviously not want to eat the affected food. beth g

However, beth, I still maintain that either campylobacter OR salmonella (or staph or shigella or whatever) would be killed by adequate "recooking" as I suggested though NOT by simply reheating.

Sorry to be persistent, but sometimes when you make a great chili it's just hard to duplicate and I, for one, HATE tossing it out.

RE: How long will homemade chili keep in the fridg? (jellybear)

Wed, 20 Oct 2004 08:53:25 GMT

Ive kept Chilli in the Fridge for a week or two at a time and never had a problem.Its the acid in the tomatoes that will keep it from spoiling.Same with Spagehtti Sauce.

RE: How long will homemade chili keep in the fridg? (bethgrd)

Wed, 20 Oct 2004 08:11:32 GMT

I am a health inspector; my advice is that once cooked, it must be cooled down to 41 degrees or below within 4 hours; that is usually only accomplished by placing the pot in your kitchen sink, surrounding it by ice and water, and stirring frequently until cool, then promptly refrigerating...OR placing in a layer 2 inches or shallower in the refrigerator once it has cooled to 140 degrees at room temperature. Everyone should have a digital instant read long stem probe thermometer to check these things. Then, it is good for 4 days in refrigerator, after which it must be frozen or discarded. Usually it would have no adverse smell or taste if it contained dangerous microorganisms that cause foodborne illness like campylobacter or salmonella. It is different SPOILAGE microorganisms that give it an off taste or smell...this is a different subset of organisms and do not cause foodborne illness, but you would obviously not want to eat the affected food. beth g

RE: How long will homemade chili keep in the fridg? (junk250)

Wed, 20 Oct 2004 07:14:05 GMT

Thank's all,I cooked some "new" hot chili and was a big hit with corn chips.But you all are responding to my specific questions, thank's.Of course I used correct quick cool of leftovers,and use ground chuck for beef,no fat.I think it would have kept for another week and been very tasty,but safety first I guess.Just hate to waste good food!An interesting subject I think,so if you bring to 160 it's safe?I remember eating green bacon,got it hot and ate it,hasn't killed me yet!