How much chili per person?

How does the chili calculator work?

Finished chili includes the meat, beans, vegetables and sauce in the pot. It is not dry ingredient weight, a can label weight or brim capacity.

• Target cups = guests × cups per guest × (1 + extra percent ÷ 100), rounded up to a whole cup. Quarts = cups ÷ 4; gallons = cups ÷ 16.
• Recipe multiplier = target cups ÷ (batch quarts × 4). Whole batches round this multiplier up. Extra cups are whole-batch volume minus the target.
• For 50 guests at 1.5 cups plus 10%, the unrounded amount is 82.5 cups. Plan 83 cups, 20.75 quarts or 5.1875 gallons. A four-quart recipe needs a 5.1875 multiplier, or six whole batches producing 96 cups with 13 extra cups.
• No pounds-to-cups conversion or fixed beef-to-bean ratio is assumed. Scale every ingredient from your chosen recipe and its measured finished yield.
• Keep hot chili at 140°F or warmer and cold perishable toppings at 40°F or colder. Refrigerate promptly in shallow containers. Use refrigerated leftovers within three to four days; reheat to 165°F. See the guide for sources and time limits.