Sapo..Sapo..Sapo..as a Pro I will tell you this. Go to Sams and buy gallon cans of the store brand of chili w/o beans..I forget the name of it now but its good. Read on the can how many it will feed then divide that number into 200. Buy a few onyawns and about 5 lbs of Kraft brand mild cheddar cheese. Go to the potato chip section and buy about 6 cases of the invidividual serving size of Fritos. They come 50 in the case so that should give you a margin for error on the hawgy boys who want two or three. Also snag some paper towels and some spoons. You pop open a bag of Fritos..do it at the top..pops right open..then put a dollop of chili down in the bag..hand em a plastic spoon and a paper and point em toward where the chopped onyawn and cheese is hanging out. Here in americka that is called a Cheetoh Frilly Pie or similar. Set up a big tip Jar next to where your serving..make sure the jar say "tips" on it in bold letters. Now since you an amateur and want to cook chili follow the above directions only using your ho made chili. Forget the cornbread and other nonsense. The cheese will go about 10 times faster than the onyawns. Now I dont know why I'm wasting of giving away all my professional secrets here...you don't neva listen to anything I say now do ya? The bar condiment holders works great for holding the cheese and onyawns..pickled japs etc. The one I got is from Acemart and cost about 40 bucks. Prob slip the bar maid a fiver and you might get a free one. Who knows? To heat up the chil or keep it hot use the big electric roaster/slow cookers. I got one for 40 bucks at Wally World which will hold mo chili than a person could buy at Sams. Eggxagerating here just a bit of course
Its a whopper. Best of fortunes on the big feed. Dont be a pinche cavarone and buy the cheap cheese.
bigwheel (pro)