1. Heat the vegetable oil in a steam-jacketed kettle on high heat then add Onions, Bell Peppers and Corn and sauté for 4-5 minutes or until they begin to brown and soften.
2. Add the Garlic and Tomato Paste to the kettle and cook for another 1-2 minutes, stirring constantly to prevent burning.
3. Add all remaining ingredients into the kettle and stir together until thoroughly combined, bringing the contents of the kettle up to a simmer over medium heat.
4. Turn the heat down to low and cook the chili for approximately 45 minutes or until the chili has slightly reduced down and thickened.
5. When done, remove chili from the heat and hold in hotbox until ready to serve.

Chef’s Note:

If not serving immediately, cool down the prepared chili under refrigeration at 38°F. Recommend holding for 48 hours under refrigeration before reheating and serving to allow flavors to completely combine.