1. Place potatoes in a pot and cover with 1” of water; bring to a boil over high heat and then simmer on low for 15-20 mins until a fork inserts easily into the potatoes; drain and mash the potatoes with butter, milk, and salt.
2. In a large pot over medium heat, sauté the onions in olive oil until translucent (~3 min) then add the beef; break into small pieces with your spatula and sauté until cooked through; add the San Marzano tomatoes (break them up with your hands as you put them in), tomato sauce, kidney beans, salt, pepper, and sugar.
3. In a small bowl, mix together the chili powder, chipotle chili powder, flour, and water to form the chili paste (option to add less chipotle chili powder if you don’t like a little spiciness); add the chili paste to the chili and mix it throughout; turn the heat up to high to bring to a boil, then turn the heat down to low and cover and simmer for 20 mins.
4. Preheat oven to 375F.
5. In a 9” x 13” dish, add half the chili in one layer, topped by half the corn, a third of the cheese, and half the mashed potatoes, top with one more layer of chili, corn, cheese, and mashed potatoes, and then finish with cheese on top.
6. Bake 30-35 min until the top is golden brown and bubbly and enjoy with parsley sprinkled on top!
