B183 beans recipe scaled to 120 people with some catering shortcuts to avoid mountains of chop prep.

Ingredients:
8 (108 to 110 oz) cans pinto beans, #10 size (big cans)
6 pounds bacon, chopped
4 large onions, finely diced
3 heaping tablespoons garlic, minced
2 (32 oz) bottles Clamato (CLAMATO CONTAINS SHELLFISH.) Sub v8 or tomato juice instead
3 (28 oz) cans diced tomatoes, drained
3-4 serrano peppers, halved
4-5 jalapeno peppers, halved
6 to 7 bunches fresh cilantro, yielding about 6 cups chopped, divided
1/2 cup onion powder
1/4 cup garlic powder
1/4 cup Knorr chicken bouillon powder
2 tablespoons smoked paprika (optional)

Directions:
Cook the bacon in large pots or a tilt skillet until browned and the fat has rendered. Remove the bacon and set aside. Leave all the bacon fat in the pot. Add oil or lard only if extra fat is needed.

Add the diced onions to the hot bacon fat and cook until softened and lightly golden.

Add the minced garlic and cook 2 to 4 minutes, stirring to avoid burning.

Add the onion powder, garlic powder, smoked paprika if using, and Knorr bouillon powder. Stir and cook 2 minutes to bloom the flavors.

Add the serrano and jalapeno halves and the drained tomatoes. Cook 5 minutes to soften the peppers.

Add all the pinto beans with their liquid from the 8 (108 to 110 oz) cans, the 2 (32 oz) bottles of Clamato, and the cooked bacon. Stir very well to incorporate the fat and seasonings evenly.

Bring to a boil, then reduce heat and simmer 45 to 60 minutes, stirring often.

Add 3 cups of the chopped cilantro halfway through the simmer and add the remaining 3 cups right before serving.

Taste and adjust seasoning and ingredients

I advise against the Clamato unless you know none of the 120 people have shellfish allergies.

You can use V8 or Campbells Concentrate tomato juice.