What is the estimated time to produce (preparation through clean up) a vegetarian chili? Meat chili?

If I have two volunteers available, what is the best way to use their talents?

Should I product chili one day ahead? Two days ahead? What days should I produce to serve Monday - Friday?

60 cups of chili is only 4 gallons, and this is what you can easily make in 1 18 quart Nesco roaster. To some extent, your kitchen method depends on how much time you want to/can spend in the kitchen, your storage (refrigerator and freezer) and the side dishes you plan to serve. If you are doing this daily for 10 weeks, you might consider serving a different chili each day, white chili (chicken or turkey, white beans, green chilis) one day, veggie chili one day, cincinnatti chili with meat and cinnamon and the beans on the side, served over spaghetti, bowl of red (spicy cubes beef, beans on the side, over rice) in addition to the more traditional church social (mild hamburger chili with bean and cornbread or crackers).

The messiest task is browning and draining the burger or meat, which can be done completely ahead and frozen in the correct size packages. Then on prep, the day before put the frozen meat in the fridge to thaw, next day you brown the onions and spices, stir in the cooked thawed meat, the beans etc, and let it simmer away in the Nesco while you prepare everything else.

I have extensive info on prepping and storing large amounts of chili here:
http://ellenskitchen.com/bigpots/plan/chili.html