Under which condition can a batch of chili be carried over to the next day?

The condition that allows a batch of chili to be carried over to the next day is when it is heated within 3 hours and properly cooled. This aligns with food safety practices that prioritize proper cooking and cooling methods to prevent the growth of harmful bacteria.

Heating chili within this timeframe ensures that it reaches a safe temperature to destroy any pathogens that may have developed. Following this, proper cooling is crucial; food must be cooled to below 40°F within specified time frames to mitigate bacterial growth during storage. This effective combination of time and temperature management allows the chili to be safely stored for later use.

The other options do not fully meet the established food safety guidelines. Simply heating within 1 hour or 5 hours does not guarantee that safe cooling practices were used afterward, and remaining above 140°F doesn't address the need for cooling when storing food for the next day. It's imperative to follow the defined protocols to ensure food safety is maintained.