Pinto, an oval mottled bean in a chef hat and red-and-cream apron, holding a wooden spoonOrlando ChiliCompany

Quiz

Pot, chile, leftovers

Five questions from ICS rules, a Dutch-oven Texas red, USDA leftover times, and the ancho versus guajillo pantry split.

Dried chiles

ICS Traditional Red allows beans. True or false?

Lopez-Alt's Texas chile con carne is written as which pot job?

Ancho is a dried ripe poblano. True or false?

USDA Food Safety and Inspection Service says refrigerate leftovers within how long?

Guajillo's job in a red is which?

Chili is a long simmer of chile and meat. The pot changes browning, boil-off, and how leftovers cool. USDA talks leftovers, not brand names. A 5- to 7-quart Dutch oven still wants the leftover split: shallow containers, not the whole pot in the fridge. Reheat leftovers to 165 F. Bring soups, sauces, and gravies to a boil.

Contest rules make the bean split explicit. ICS Traditional Red and CASI disqualify beans. ICS Homestyle requires them. Oklahoma home pots often use pinto. Cincinnati service puts kidney on spaghetti. Report the rule. Do not moralize it.

Longer lectures: Dutch oven vs stockpot. Ancho vs guajillo. Chili vs stew.

Sources

Factual cookery claims on this page follow these public guides. Open the live page, not a paraphrase.

  1. Official ICS Contestant Rules (2025-26). ICS Chili, Inc.
  2. Original Texas Chili Con Carne. Serious Eats (J. Kenji Lopez-Alt)
  3. Peppers, ancho, dried (FDC 169396). USDA FoodData Central
  4. Leftovers and Food Safety. USDA Food Safety and Inspection Service