These Refried Beans for a crowd taste just as good as the Mexican restaurant version. They make 50 (3 ounce) servings
Divide all ingredients except beans and cheese between 2-3 large non-stick saucepans with high sides over medium-low heat. Whisk until incorporated. Fold in refried beans several cans at a time, roughly divided between the saucepans until incorporated.
When the beans are incorporated and heated through (don't allow them to boil) remove from heat and pour into a large disposable aluminum roasting pan.
Heat, covered with foil in a 350 degree F oven about 20-30 minutes or until beans are hot. Remove foil, sprinkle cheese over top and cook, uncovered, several minutes more until cheese is melted. Top with diced mild chilis.
Slow Cooker Note: Can be held in a slow cooker, covered, on low setting for up to an hour. Stir every 15 minutes.