Toss the Chili?
I made some killer chili during the snow storm (Serious Eats recipe w/ short ribs) and kept forgetting to freeze the leftovers. After cooking, I put the whole pot in the snow to bring the temp down to the safe zone and kept it in my even 38 degree fridge. I finally got around to freezing 5 days later - it looked fine, but safe to eat? Maybe once I defrost, I can bring it to a boil just in case?