I am the Chili supper coordinator for my son's Boy Scout Troop.
We make a chili dinner every year (this year was 69th annual supper), I make something like 700 quarts of chili for the event.
We make several types since many people like different Chili:
Meat and Bean
Hot Hobo (Meat and Bean with a special relish added to it)
Meat and Noodle
Meat, Bean and Noodle
All but the ones with Noodle are Gluten Free
Takes two days in Kitchen to get ready for the dinner service the second night (4-7pm)
Since I register a commercial kitchen and get the restaurant permit for the event we don't have a "Smoker" so none is "Smoked Chili" but would be a nice addition, but last thing I need is to add more to the event