Preheat oven to 425°F (220°C) if baking. Toss frozen tater tots with 2 tablespoons vegetable oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment paper or foil. Bake 20–25 minutes, turning once halfway, until crispy and golden. (If frying: heat 1–2 inches oil in a skillet to 350°F/175°C and fry in batches 3–4 minutes until golden; drain on paper towels.)

Beef Chili

Cook Aromatics and Beef

While the tots bake, heat a 10-inch skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook 4–5 minutes until starting to brown. Drain excess fat if needed, leaving about 1 teaspoon in the pan.

Add Onion and Garlic

Add the diced onion to the beef and cook 2–3 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Build the Chili

Stir in 1 tablespoon tomato paste, 1/4 cup beef broth, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika and 1/2 teaspoon Worcestershire sauce. Reduce heat to medium-low and simmer 4–6 minutes until slightly thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Finish

If the chili is thicker than you like for topping, add up to 1–2 tablespoons more broth to loosen. Keep warm over the lowest heat setting while tots finish and assemble.

Assembly & Melt

When tater tots are hot and crisp, transfer them to an oven-safe platter or leave on the baking sheet. Spoon warmed beef chili evenly over the tots.

Evenly sprinkle 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack (if using) over the chili-covered tots.

Place under the broiler on high for 1–2 minutes, watching closely, until cheese is melted and bubbly. Alternatively return to the 425°F oven for 3–4 minutes to melt the cheese.

Remove from oven. Garnish with sliced green onions and pickled jalapeños if using. Serve with dollops of sour cream and optional ketchup, mustard or hot sauce on the side.