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How Long Does Homemade Chili Last In The Fridge?

    How Long Does Homemade Chili Last In The Fridge?

    When the temperature begins to drop, it’s the ideal time to warm up with a bowl of traditional American comfort food like chilli. It may be prepared in a number of various ways using a wide range of components, and it is a dish that is much sought after for both quiet evenings at home and competitive cooking events and charitable events.

    Since the majority of people cook chilli in big quantities, you need to ensure that you store any leftover chilli in an appropriate manner to ensure that it is still safe to consume in the future.

    One technique to prevent it from going bad is to store it in the refrigerator; nevertheless, the question remains: for how long can it be stored there? Let’s find out!

    So, how long can you keep homemade chilli in the refrigerator before it goes bad? Homemade chilli may be kept fresh in the refrigerator for three to four days if it is stored correctly. The shelf life of meatless chilli is considerably greater than that of traditional chilli; it may be stored in the refrigerator for up to seven days.

    Keep reading to learn how long homemade chilli can be stored in the refrigerator, the best method to keep it in the refrigerator to ensure that it maintains its quality for the greatest amount of time, how to determine if it has gone bad, and much more!

    Putting Homemade Chili in the Refrigerator to Store

    The dish known as chilli is a sort of spicy stew that is prepared using a wide range of components, such as beans, meat, vegetables, herbs, spices, and other seasonings.

    There are a number of different recipes that are used to make the meal throughout different regions, and it may be prepared with or without meat.

    Chilli is one of those dishes that taste better the day after they are cooked because the ingredients and tastes have had time to blend together. If you want to be able to enjoy leftover chilli, it is imperative that you store it correctly so that it is safe to consume.

    If you have any leftover homemade chilli, placing it in the refrigerator is one of the best methods to preserve it so that it maintains its quality and is free of any contaminants for as long as possible.

    Because of the low temperature in the refrigerator, germs and other microbes are unable to contaminate the food and render it inedible.

    In contrast, if you were to leave your chilli out overnight at room temperature on the countertop of your kitchen, you would most likely discover the next morning that it had become contaminated with bacteria.

    Even though the refrigerator is an excellent location for storing chilli that has been left over, its shelf life is limited. It is not safe to consume after three to four days have passed because it will no longer be fresh.

    What Determines How Long Homemade Chili Will Keep in the Refrigerator and Why

    The amount of time that homemade chilli may be stored in the refrigerator depends on a few different things. Let’s have a peek!

    1. Ingredients

    To accommodate a broad range of preferences and dietary restrictions, chilli may be prepared in a number of distinct ways using a vast assortment of ingredients. Some individuals choose to create their chilli using ground meat as the source of protein, but others prefer to make it with three different kinds of beans and no meat at all.

    The shelf life of chilli that contains meat, often known as chilli con Carne, is much shorter than that of chilli which does not include meat. This is mostly due to the composition of the flesh, which makes it more susceptible to rancidity at a quicker pace than other types of meat.

    Chilli that contains meat may be stored in the refrigerator for three to four days without suffering any significant loss in taste or quality, but chilli that does not include meat can be stored for up to seven days as long as it is adequately chilled.

    2. The Total Amount of Time That It Was Ignored

    In addition to the components that go into the chilli, there is also the issue of how long it is allowed to sit out at room temperature before being placed in the refrigerator.

    After this period of time, the chilli is more likely to get contaminated with germs and should not be left out for more than 2 hours. This rule applies regardless of the components that were used to make the chilli.

    Even if the chilli is kept at the appropriate temperature in the refrigerator, the longer it is allowed to sit out at room temperature, the quicker it will go bad; it will no longer be considered fresh beyond this point.

    Advice on How to Preserve Homemade Chili in the Refrigerator

    There are a few best practices that you can follow while keeping homemade chilli in the refrigerator. These methods may help slow down the development of germs and keep your chilli fresh for the longest amount of time feasible.

    When it comes time to put away your homemade chilli, here are some of the most important steps you should do first!

    1. Reduce Moisture

    Because bacteria flourish in damp environments, the higher the water content of your chilli, the greater the likelihood that it will get spoiled due to bacterial infection.

    Chilli is a sort of stew that has a high percentage of water. Reduce the amount of water it contains and thicken it for the most effective method of storing it in the refrigerator. Cooking it for a longer period of time will allow any extra moisture to evaporate, making it more stable when stored in the refrigerator.

    2. Keep in containers that are shallow and airtight.

    The shelf life of your chilli is partially determined by the kind of container in which you keep it. If you want to keep air and moisture out of your food, it is preferable to store it in containers that are airtight.

    In addition to this, you need to make sure that the containers are shallow so that they have a bigger surface area which will enable the chilli to cool down quickly and will not give bacteria enough chance to develop.

    3. Ensure that the refrigerator is set to the appropriate temperature.

    When it comes to keeping chilli, or any other perishable food item for that matter, temperature plays an extremely important role. Because bacteria may grow at temperatures ranging from 40°F to 140°F, the temperature inside your refrigerator must be kept at or below 40°F at all times.

    4. After That, Add the Meat

    It is recommended that, if you are cooking chilli with the intention of storing it for later use, you should not add the meat when you are making the chilli; rather, you should add the meat at a later time, when you are ready to consume the chilli.

    This is a fantastic method to preserve leftover chilli for a longer period of time since vegetarian chilli keeps for a longer period of time than chilli with meat.

    How To Determine If The Chili Has Gone Off

    The circumstances under which the chilli was stored and how well it was handled might affect how quickly it spoils over time.

    It is possible for it to go bad if it is left out at room temperature for more than two hours or if the proper precautions are not taken while putting it in the refrigerator if proper procedures are not followed.

    Even if you keep chilli in the refrigerator, it will only stay fresh for a short period of time since chilli is a perishable food item that loses its freshness after a certain amount of time. After some time has passed, the chilli will almost certainly get spoiled and will need to be thrown away.

    The following is a list of typical warning indications that your chilli has gone bad and should be avoided.


    The odour of spoiled food is easily recognisable and may provide insight into whether or not your chilli is still edible. Give the chilli that you have left over a thorough sniff; you should immediately toss it out if it smells strong, rotten, or even just a tiny bit odd.


    The chilli will acquire a slimy texture as a result of the presence of mould and bacteria, which will cause the consistency to change. It’s possible that you’ll also find fused parts and fuzzy growth on it; in that case, you should dump it in the garbage before it taints other food products that are kept close.


    Depending on the ingredients that are used and the method by which they are produced, chilli may range in colour from mostly red and brown to specks of green, white, and other hues.

    If chilli is allowed to go bad, it will become darker in colour, and after sufficient time has passed, it may develop spots that are either greenish or white, indicating the presence of mould.

    Because mould spores can travel great distances and land in locations that are relatively isolated from the chilli itself, it is important to check the underside of the lid and the sides of the container.

    Time Spent in Storage

    The shelf life of homemade chilli that contains meat is approximately three to four days, whereas the shelf life of meatless chilli can be up to one week.

    If your chilli has been in the refrigerator for longer than the allotted time, you don’t even need to check for signs of spoilage; you should just throw it away because it’s spoiled.

    How to Preserve Homemade Chili for a Longer Period of Time

    The longest that homemade chilli will keep at room temperature is two hours, but it will keep for three to four days in the refrigerator. However, what if you have a larger batch and you want it to keep for a longer period of time? You can freeze it!

    If it is properly preserved, homemade chilli may be frozen to extend its shelf life to anywhere between four and six months. Freezing temperatures may destroy or inhibit the formation of germs, which ensures that any remaining chilli can be used without risk in the future.

    After allowing the chilli to cool fully for no more than two hours, transfer it to airtight containers or bags that are suitable for freezing.

    When you divide the chilli appropriately and freeze it in separate freezer-safe bags or containers, it will be much simpler to defrost just the amount of chilli that you need at any given moment.

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