Cooking in large quantity question - chili

[Cazador]

I'm entering a chili cook off at our church Saturday and I've got to make at least 4 gallons of chili. I figure double my normal recipe will be about a gallon. I figuring 6 times a double recipe to make sure I'm over the 4 gallon minimum. My plan is to make one double batch as my "official" entry that way I have better control of seasonings, and then 5 double batches in one large pot for the "guests". I've never done more than double my recipe before.

So here's the question... When multiplying the recipe by 10 (double recipe X5) do I stick with that quantity for the seasonings or do I scale it back? When I double it that's what I do... just double everything. For the big batch I'm coming up with numbers like 36 tablespoons of chili powder, 24 tablespoons of ancho chili pepper, 18 tablespoons of Cumin, 24-36 dehydrated chipotles, 12-24 chipotles in adobo sauce... this will be for about 20 lbs of meat.

I guess it takes a lot to season 5 gallons of chili! I just don't want to screw up that much meat, and there is a people's choice award so I darn sure want the big batch to be worthy and not too hot for the average Joe. I do plan to separate some out and throw in a few ghost peppers for those that want it hot!

[wow]

I use the same amount you can always add

[Mike Javi Cooper]

Here ya' go...

https://www.webstaurantstore.com/recipe_resizer.html

[Cazador]

I use the same amount you can always add

My concern is more over doing it than under.

Here ya' go...

https://www.webstaurantstore.com/recipe_resizer.html

That's a cool tool Mike, thanks! I'll plug my recipe in and double check my numbers. Sounds like the consensus is to use my standard recipe and multiply it by however many batches I think I need to make.

Any other suggestions?

[Smell the Glove]

Same amount. Scale normally.