Chili Cheese Tots Recipe

Preheat and prepare

Preheat oven to 425°F (220°C) if baking. Line a baking sheet with parchment or foil. If shallow-frying, heat a skillet with 1–2 tablespoons oil over medium-high heat instead.

Arrange frozen tater tots in a single layer on the prepared baking sheet. Drizzle or brush with 1 tablespoon vegetable oil and sprinkle 1/2 teaspoon salt evenly.

Bake according to package instructions (usually 20–25 minutes), turning once halfway, until golden brown and crispy. If frying, cook in batches in hot oil until crisp and golden, then drain on paper towels.

While tots cook, heat 1 teaspoon vegetable oil in a medium skillet or saucepan over medium heat.

Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add ground beef to the pan. Break up with a spoon and cook 6–8 minutes until browned and no longer pink. Drain excess fat if needed.

Stir in chili powder, ground cumin, paprika, brown sugar, salt, and black pepper; cook 30 seconds to bloom the spices.

Add tomato sauce and beef broth, stirring to combine. Bring to a gentle simmer, then reduce heat to low. If using beans, stir them in now.

Simmer uncovered 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning (more salt, sugar, or hot sauce) as desired. Keep warm until serving.

When tater tots are crispy and chili is warm, transfer tots to a serving platter or individual plates in a single layer or piled.

Spoon hot chili evenly over the tater tots, using about 1/2 to 3/4 cup chili per pound of tots depending on preference.

Sprinkle shredded cheddar cheese over the chili-topped tots. If you want the cheese melted through, place the assembled tots under a broiler for 1–2 minutes or into the 425°F oven for 2–3 minutes until cheese is melted and bubbling. Watch carefully to avoid burning.

Garnish with sliced pickles and chopped chives or green onions. Serve immediately with hot sauce on the side if desired.