Thanks Stephen! For a simple reference point,
@highrisk and I made the large batch last year, and I believe we used about 7 pounds of ground beef, and obviously used institutional number 10 cans of tomato and bean products, LOL. To prevent it from burning or scorching on the bottom, we made it in the morning and cooked it all day in the oven set at about 275° While we were on the trail.
In our little cabin, we will be making a chicken, green chili and white bean version in case anyone can’t eat red meat. we will bring that over!