Can I make chili in this pot? At store now.

Thatgrimguy

I'm making roughly 5 gallons (20qts) of chili today. Any reason I should not use this (plan to smoke for a few hours in the "Grocery Cart")

Ozzie_Isaac

Depends.  I prefer stainless for my larger pots.  Especially with acidic foods like tomatoes.  Supposedly acidic foods react with the aluminum.

clweed

I personally wouldn't use aluminum if there was an alternative available

Ozzie_Isaac

If your chilli is heavy on tomatoes it may pick up some metallic taste.

Thatgrimguy

Well crud. I guess ill. just have to make two batches then. Thank y'all!

Thatgrimguy

I love this forum for stuff like.this.  Saved me the expense of a pot and more importantly saved all that brisket from metallic flavored death

HarveyLytle

Stainless Steel is also easier to clean!

Thatgrimguy

Now, where does one find a 24+qt stainless pot? Any box store carry such things?

Jeremiah

www.northernbrewer.com

Jeremiah

http://www.northernbrewer.com/brewing/brewing-equipment/brew-kettles/megapot-1-2-kettle-8-gal

Cm23

Get cast iron

milesvdustin

I got a 15 gallon stainless pot from amazon. 

55drum

I prefer SS as well only because I can use my Nuwave with it...

Griffin

Jeremiah said:

http://www.northernbrewer.com/brewing/brewing-equipment/brew-kettles/megapot-1-2-kettle-8-gal

Or save a few bucks and get the Tall Boy pot. I recently got the 10 gallon Tall Boy and used it already for a couple batches of beer. No complaints at all, well made, sturdy and will last a lifetime I'm sure.

Thatgrimguy

I think I'm going to get this. I need a sauce pan more than a stock pot. And this is significantly thicker than the one @jeremiah posted for near the same price.

http://www.webstaurantstore.com/vollrath-47735-intrigue-33-qt-sauce-pot/92247735.html

Thatgrimguy

I was really hoping to grab something locally so I could make the chili today.. But it will have to wait I guess.

Eggscuses

You should be fine with that pot. I wouldn't worry about any reaction with the pot unless you are going to keep it in there for a couple of days. I use an aluminum pot when making chili,always put the whole pot in the fridge overnight. No metalic taste. Also make pasta sauce, almost as good as the exes, and no metalic taste there either.

northGAcock

Thatgrimguy said:

Now, where does one find a 24+qt stainless pot? Any box store carry such things?

Best place is a restaurant supply. 

Thatgrimguy

northGAcock said:

Thatgrimguy said:

Now, where does one find a 24+qt stainless pot? Any box store carry such things?

Best place is a restaurant supply. 

Dur!! There is one not far from work! I'm checking there at lunch!

SmokeyPitt

You could go with 2 of these from Wally world:
http://www.walmart.com/ip/Mainstays-16-Qt-Stainless-Steel-Stock-Pot-with-Metal-Lid/37320203

Thatgrimguy

I have plenty of pots I can use to split. I want something large enough to do 6 gallons of stew/chili/soup in a single pot.  I'm looking mostly at 40qt pots. It has to be atleast 32 qts. (8 gallons)

SGH

Thatgrimguy said:

There is one not far from work! I'm checking there at lunch!

Which one are you going to Grim?

northGAcock

Thatgrimguy said:

I have plenty of pots I can use to split. I want something large enough to do 6 gallons of stew/chili/soup in a single pot.  I'm looking mostly at 40qt pots. It has to be atleast 32 qts. (8 gallons)

@ThatgrimguyNot sure how you will be using this for large cooks, you might consider a wide (but more shallow pot), with the cooking pot sitting inside. Fill the wide pot with water to create a bain marie (so to speak) to prevent burning or scorching the bottom of the pan. This has been a challenge for me when holding stews and chili's when cooking large volumes. 

Toxarch

I have a few friends that do chili competitions. They told me it's not a good idea to make a huge batch of your chili recipe. If you need a bunch, it's better to do multiple small batches and then combine when they are done. You can't just double or triple the recipe and expect it to turn out the same. I didn't really understand it but I'll take their word for it.

Thatgrimguy

If course pictures are reversed but whatever. Here is 5 gallons of' @EggObsessed brisket chili 

EggObsessed

Looks like you knocked it outta the park, @Thatgrimguy!  I guess we'd better start building up our brisket supply again here at our house.  It's been tooooo long since we've had any Smoked Brisket Chili! 

SmokeyPitt

Great looking tub o' chili! 

Thatgrimguy

I used zing zang bloody Mary mix instead of v8 and I accidentally got low sodium vegetable broth instead of beef. IT tastes amazing so I guess it worked out!

nolaegghead

Aluminum is totally fine for acidic foods.

You "prep" new aluminum by boiling water in it.  It gets a little patina that can handle pH down to about 3 or so.  Chili is nowhere close to that.

nolaegghead

I did a good deal of research on ss vs aluminum for my wort pot and mash tun.  I just drilled some holes in this 60 qt aluminum pot and installed a valve and thermometer last night.

Ladeback69

@Thatgrimguy, that's a lot of Holy Trinity.   I made a brisket chili for work back over a month ago for a cook off at work and thought that was a lot.  It sure looks good,  how did come out and I take it this was for a big party of some kind?