Remember, chop the meat, no grinding, grinding BAD! Get one step ahead with thin-sliced round or chuck steaks.

For some general good advice check here:
http://www.pepperfool.com/recipes/chili/uncle_dirty_dave.html
But use fresh garlic, not garlic powder-

Depends somewhat on whether you are serving bowls, whether it has beans or not, and also what else is offered- if you serve rice and tortillas with it, you use less chili. But I allow a minimum of 1 1/2 cups per serving, (I use a 12 ounce bowl) and I allow 1 1/4 to 1 1/2 servings per person- lesser amount if they are older or mostly women, larger amount if they are teens, mostly men, or watching football.

So fo 200 chili-eaters, you want 250-300 servings. Say 60 pounds chopped beef to start.

Side dishes of grated cheese and onion, chopped cilantro, diced tomatoes, pinto beans if the chili is beanless, hot sauce, all very nice with the dish.

Allow 1 1/2 cups chili per adult size serving.

1 pound of ground meat is 2 cups cooked, which will make 4 cups meaty chili.

Looks like it is time to make a page for big batch chili.

Quantity chiuli cooks, please go to the new chili planning page, a LOTTA Chili, on the +Big Pots Page.

BBQ and brisket has its own new planning page too, aalso on the Big Pots page.

PLEASE READ THE FOOD SAFETY PAGE ALSO!

You wiil need more than one roaster, they only hold a little over 4 gallons, which is about 50 people, and you can't reheat beans fast or they burn. You CAN keep them hot covered in a regular over and refill your roaster fron there.

I suggest you cook one roaster vegetarian with bell peppers, onions, tomatoes, etc.

I'm doing a dinner for the Toledo Police Honor Guard and expect at least 300 people or more.

The chili page, with the basic church social chili for 100 and several other recipes, is where you need to go. If you do not have a kitchen and many big pots, 6-7 Nesco roasters is the way to go- each holds about 16-18 quarts, enough for just 50 people. For sides, you want 2-3 roasters of fluffy white rice, cornbread if you have ovens, saltines or oyster crackers and all the toppings (cheese, sour cream, chopped onions and chopped green onions, etc,) in 3 times the quantity for 100 people. Many bottles of Tobasco sauce, too. If you do Cincinatti chili, you will need one roaster of cooked plain spaghetti, of course.

I have several recipes for home made chili powders scattered around the site, these will also be a help.

This selection sounds a little strange unless they are doing two meals? The first group are entrees and sides, then the second (burgers, etc) are also entrees and sides.

You should just bid the whole thing- the price will be ridiculous- then show them what the appes plus ONE of the entree groups would be.

Also I would like to began selling my Chili via mailorder, could you tell me how I would go about doing that.

Home processing of canned meat products for sale is not a safe idea. You need to consider, also, whether frozen might be a storage alternative.

I do not do initial plans for folks since I posted all the tables in 2004 and ALL these foods are covered. I ask people to prepare an estimate, post it and then I check it and comment. In your case, however, I will bend my rule.

I'm trying to find a recipe for Chili - we are doing a fund raiser & plan on serving 100 people. However, we would like to have enough where people could get seconds if they wanted. We also thought it would be good to have some left over, for those that might want to take some home in a container.

Thanks for your help!

Two of each what? IF you are serving 200 people buffet style in rapid succession (they are all going to sit down for a program, for example), you need 4 lines, all the same, and a soup station at the end of each. The only way to do just 2 is to have two two-sided table lines, with the soup at the end of each serving two lines.