What is the required cooking temperature for chili containing tomatoes and ground chicken?

The required cooking temperature for chili containing tomatoes and ground chicken is 165 degrees. This temperature is essential for ensuring that the ground chicken reaches a safe internal temperature, effectively killing harmful bacteria such as Salmonella and Campylobacter, which are commonly found in poultry.

Chili typically combines various ingredients and is simmered, so it's important that the ground chicken, which can harbor pathogens if undercooked, is brought up to this safe temperature. Cooking chili to 165 degrees not only assures food safety but also helps preserve the overall quality and flavor of the dish.

For reference, other cooking temperatures related to food safety vary depending on the type of food. Foods such as whole poultry or poultry parts need to be cooked to at least 165 degrees, while ground meats other than poultry typically require a lower temperature of 155 degrees. However, since this specific dish contains ground chicken, cooking it to the proper safe internal temperature of 165 degrees is critical to preventing foodborne illnesses.