"Whether you're making ground beef or venison chili, the USDA says that leftovers should only stay in the fridge for three to four days. Cooked meat is susceptible to bacterial growth, and refrigerating it only staves that off for a few days. Similarly, cooked tofu will keep for three to four days. Once the chili is cooked, it's important to cool it down quickly to prevent it from entering the danger zone."
"If you're not ready to eat chili right away, you may opt to prep the ingredients and cook it at a later date. However, that won't have a longer lifespan in the fridge than the cooked version. Raw ground meat and poultry only last for one to two days in the refrigerator, while uncooked chopped veggies will keep for three to five days. Uncooked, opened tofu in the fridge also lasts for three to five days."
Leftover cooked chili should be refrigerated and consumed within three to four days because cooked meat and tofu are susceptible to bacterial growth. Cool chili quickly, divide into several airtight containers, and refrigerate immediately to avoid the temperature danger zone. Vegetarian chili components differ: cooked vegetables last three to seven days while cooked beans last three to five days. Raw ground meat and poultry keep one to two days; uncooked chopped vegetables and opened tofu last three to five days. Watch for sour or pungent smells, slimy texture, color changes, or mold. Freezing cooked chili in freezer-safe containers preserves it up to four months.
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