I have a set of Revere ware Pots and pans pre 1986 . I usually use the dutch oven from that , but I also use my 4 quart lodge . My opinion is a batch of chili is not going to hurt that cast iron if you remove to a bowl after cooking and clean the cast iron right away .
I know it's a thing though . Here's a Wagner I got from my Mom's house . Ate a lot of tomato based meals from this pan growing up .
This is how I got it ( found it by mistake in the garage ) , and you can certainly see the effects of cooking with tomatoes .
Same pan today after I cleaned it up . I use it now and then for tomato based foods , but like I said , I don't let the food sit in the pan . I clean it and re oil right away .
You could make something , but Lodge also sells a rubber horseshoe clip that goes on the edge / side of the dutch oven so it leaves a 1/4 " gap when you put the lid on . It's for storage . Helps keep the inside aired out .