I'm not the best with cast iron, but from the experience I do have, it'll work just fine.....
The problematic part is that the aciditic stuff can eat the seasoning off the inside.....
What I've done before is cook, then eat, then transfer the stuff to a container, then scrub out the pot, swipe the inside with bacon grease & set back in the Kettle to cure up
The way I've gone about chili is smoke the components to start & just keep the Kettle going to stew everything together for an hour or longer at the end....
There will be others that use cast more often chime in, so hang for a bit & get a few more answers!!!