quote:

I believe that as Long as the chili is served @135 F. or Higher and the Slaw is Kept @ 42 F. or below in a cooler.

You need to check with your specific health department. In most states the hot-holding temps need to be above 140F, and the cold holding below 41F. There have been a lot of revisions over the last couple of years, and some places are not up to speed yet.