I usually cook my chili in a 5 quart Calphalon nonstick stockpot. I'd like to make a bigger amount, so I am thinking of using a large stainless stockpot I have. Do you think it'll work?
It's not the thickest metal, so I'm a little worried about uneven cooking (maybe I brown the meat in something else...). I'm also a little worried about the depth of the pot - with much less surface area / more height, will it stay too wet? Thoughts?