Chili must be reheated to a minimum internal temperature of 165°F (74°C) for at least 15 seconds before placing it in a steam table.

Required temperature

  • The safe minimum internal temperature for reheating chili is 165°F (74°C).
  • This temperature must be reached for at least 15 seconds to reliably destroy harmful bacteria that may have grown during cooling and storage.

Why 165°F matters

  • Chili is considered a time/temperature control for safety (TCS) food, so it must be reheated hotter than typical hot-holding temperatures to ensure it is safe. Reheating to 165°F (74°C) provides a safety margin against pathogens like Salmonella and E. coli.
  • After reheating, the chili can then be held in the steam table at 135°F (57°C) or higher to keep it out of the temperature “danger zone” where bacteria multiply quickly.

Quick step-by-step

  1. Rapidly reheat chili on the stove, in an oven, or in an appropriate commercial reheating unit.
  2. Stir frequently so heat distributes evenly and cold spots are minimized.
  1. Use a calibrated food thermometer to verify the thickest part of the chili reaches 165°F (74°C) for at least 15 seconds before transferring it to the steam table.

Answer for your exact question:
Before placing it in the steam table, chili must be reheated to a minimum internal temperature of 165°F (74°C) for 15 seconds.