Well, here it is on Amazon: 100 quart Stainless Steel pot

Thanks fawnridge but I was looking for a recommendation i.e. if you have one would you recommend it.

I have a 20 quart one made of spun aluminum. The one recommendation I'll make is NOT to get aluminum, especially if you are making something as acidic as chili. I would get stainless steel instead.

I have a smaller stainless steel that I like. You do need stainless not aluminum. What I would look for is one that has an aluminum disk insert in the bottom. I have a Revere Ware set (old) that has the disks and it is great on the gas cookers. Be aware the new Revere Ware is not very good since it went overseas to be made and I do not recommend them.

Have you looked at restaurant supply stores?

This one on Amazon as a tri-ply bottom, which would probably be good with the gas flame burners used.

I have looked quite a bit and agree that a stainless steel pot with an aluminum core tri-ply bottom is probably my best bet. I also think riveted handles would be better in this application. I am concerned about using the pot with the propane burner. I don't want spend a $200 or more and find out it is ruined the first time I use it. I have called a couple of local restaurant supply places but they were not much help.

This one seems to get good reviews and is the heaviest weight wise 100 Qt. Pot

Any thoughts?

What's the matter with an aluminum pot? People have been using aluminum pots for chili and tomatoes for years and years.
go with a good quality, heavy weight, aluminum pot....either for frying a turkey or a brew pot. You will get a better, heavier weight pan, that heats more evenly, and you won't break the bank!
As for a stirrer......not seen a commercial stirrer long enough to reach the bottom, best to find someone who will custom make one. As for a ladle, you don't need a long handle, because you ladle from the top.
And after I said to have someone make you a stirrer....I found this!
https://smile.amazon.com/18-Inch-Wooden-Stirring-Heavy-Duty-Commercial/dp/B005TF1Q0O/ref=sr_1_1?ie=UTF8&qid=1471997726&sr=8-1&keywords=apple+butter+stirrer

Well as the chilli is served the level gets lower so a long handled ladle makes sense to me. And I see on the link to the pot fawnridge posted that the pot is 20" deep so the apple butter stirrer might not be long enough. I also saw on fawnridge's link that other items customers bought included a metal long handled stirrer, but my thought was that a wooden boat paddle would work well for this:

https://www.arnoldsboatshop.com.au/paddle-dragon-12m-pd120-rwb4354/dp/22452?gclid=CJDCr5Oc2c4CFYGbvAodN00KUA

But I would not buy a pot labelled as a "stock pot" as these tend to have thin bottoms so your chilli would scorch.

fawnridge: it's good to actually hear about an experimental difference in taste. Sometimes, things just get passed down without support. I was already thinking about that because lindac also mentioned a 'brew pot'. Perhaps she wasn't thinking of beer making, but they have also been told to use stainless and I do. I have made, and plan to make more beer. I had used the stove top but have acquired a propane burner for outdoor use both for the beer and any future canning. I just got a 24 qt pot from COSTCO. I believe it was just under $50.

That is not a bad price, but one would imagine that a 100 gal pot would be very expensive. Since I'm talking beer: I have read that some home brewers are an industrious lot and some have made brewing equipment from commercial kegs using metal cutting tools or welding torches to cut tops off, leaving bottoms to be used as pots. Moosemac: perhaps you know such a person who could help you out?

My son is a brewer and uses an aluminum pot to boil up his mash.
I have sure used both stainless and aluminum for making chili and spaghetti sauce......and can't tell any difference in flavor by which pot I use. However I do notice a huge difference in which tomatoes I use. Perhaps the difference you notice has to do with what tomatoes you use?
I have 2 clad bottom stainless stock pots....and at least one big aluminum one. Mostly I use the stainless as they are easier to clean up if you slop anything on the side that burns on.....and they are prettier! ;-)

I would consider a cast iron "stew" pot and cook it outside either over an open fire or propane burner.

suzyqtexas,

I am reluctant to use cast iron. Last year I used a cast iron kettle to start some of the cooking and the heat from the propane flame ring warped the kettle bottom. I was told it was because the heat was concentrated in one area and the metal did not expand evenly. Maybe if I used a diffuser of some sort...

I think you need to suspend the pot above the flame, I have a swing set frame type with a crank to move the put up and down.