The biggest objection to no chill brewing I have heard so far was that the extended content time of the hops with the wort will create off flavors and add IBUs. When I boil my wort I usually put the hops in a straining bag so I won't have to filter it later. Does removing the begs after the boil, and then let it cool naturally negates the aforementioned effect?
No chill, slow chill = more IBU from late hop additions
No chill concerns for hops is late additions will continue to isomerize until below 175°F.
Removing the hops will help, but any alpha acids already released in the wort will continue to isomerize.
Some recent studies show that 175°F isn't like a switch, but temperature and time follow a curve for alpha acid to iso-alpha acid conversion. Even as low as 145°F has 5-10% conversion over 30-60 minutes.
Any hop additions boiled for 45min or more would already be fully converted and not effected by a slow chill.
No chill or slow chill isn't for all beer styles.
Example: Consider this hypothetical recipe with same AA hops for both bitter and aroma additions. Target IBU 80, 5oz boil addition, 5oz flame out. When chilled quick reaches 80 IBU. When chilled slow taking more than 10 hours to reach below 145°F could reach 160 IBU.
You should be fine.
I always boil the hops normally (without a bag), then filter the boiling hot wort through cheese cloth to get the hops and protein out. After that the still very hot wort goes in a closed fermenting bucket and stays on the counter over night to get to pitching temperatures.
This works fine, but don't try to let unfermented wort sit for a couple of days; chances are too big to catch a contamination.