Larder Totchos Plate Recipe

Heat oil

Pour 2 cups vegetable oil into a medium heavy-bottomed pot or deep skillet to a depth of about 1 inch. Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in ~30 seconds.

Fry tots

Carefully add frozen tater tots in a single layer in batches (do not overcrowd). Fry 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer tots to a paper towel-lined tray.

Season

While still hot, sprinkle fried tots with 1 tsp kosher salt and 1/4 tsp black pepper, tossing gently to distribute. Keep warm in a low oven (200°F / 95°C) on a baking sheet while you finish the chili and assemble.

Sauté aromatics

Heat 1 tsp olive oil in a 10-inch skillet over medium heat. Add 1/2 cup diced yellow onion and sauté 3–4 minutes until softened and translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Brown beef

Add 1/2 lb ground beef to the skillet. Break up with a spatula and cook 4–5 minutes until browned and no longer pink. Drain excess fat if desired, leaving a small amount for flavor.

Simmer chili

Stir in 1 tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Pour in 1 cup tomato sauce and 1/2 cup beef broth. Add 1/2 cup drained kidney beans if using. Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning.

Transfer warm tater tots to a serving plate or shallow bowl, arranging them in an even layer.

Ladle hot house chili evenly over the tots, using about 3/4 of the chili so some can be served on the side if desired.

Immediately sprinkle 3/4 cup shredded sharp cheddar cheese over the chili and tots so the heat melts the cheese slightly. If you prefer fully melted cheese, place the assembled plate under a broiler for 1–2 minutes — watch carefully to avoid burning.

Finish with thinly sliced green onions (2 tbsp), 1 tbsp chopped parsley, and optional pickled jalapeños (2 tbsp) to taste. Add dollops of sour cream (2 tbsp) on the side or on top if desired.

Serve immediately while tots are crisp and chili is hot.