Final answer:
Chili cooked or reheated in the microwave should reach a safe internal temperature of 165°F (74°C) to prevent foodborne illness. Stirring and resting after microwaving can ensure an even temperature throughout the chili.
Step-by-step explanation:
When cooking or reheating chili in the microwave, it's important to reach a safe internal temperature to prevent foodborne illness. According to food safety guidelines, hot foods should be heated to an internal temperature that is sufficient to kill potential microbes. In the case of chili, which contains ground meat and other perishable ingredients, the safe internal temperature would correspond to 165°F (74°C).
To ensure even heating and to prevent cold spots where bacteria can survive, stirring the chili partway through the reheating process and allowing it to rest for a minute or two after microwaving can enhance heat distribution. Always use a food thermometer to check the temperature in several spots to make sure the entire dish has reached the appropriate temperature.