Last weekend I made a chowder at my in-laws that served about 50 with leftovers for many more. This was in southern Illinois, and the recipe is from my wife's grandfather. It includes many kinds of meat and most vegetables you can think of. It cooks down to a thick stew. People in Kentucky call it burgoo, in North Carolina it is brunswick stew. It was a lot of fun, and got me thinking about trying a cassoulet in the same pot. I could just multiple up a recipe, but wondered if there was a source for this kind of cooking.