Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), 80/20 blend
  • 1 medium onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 (8 ounce) can tomato sauce (225g)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: Pinch of cayenne pepper (for heat)
  • 2 cups shredded cheddar cheese (200g), divided
  • 1 (30-32 ounce) bag frozen tater tots (850-900g)
  • Optional: Chopped green onions or sour cream, for topping

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown ground beef, breaking it up with a spoon. Drain off any excess grease.
  2. Add chopped onion and bell pepper to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, pepper, and cayenne pepper (if using). Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, to allow flavors to meld.
  4. Preheat oven to 375°F (190°C). Spread the chili evenly in the bottom of a 9x13 inch baking dish. Sprinkle 1 cup of the shredded cheddar cheese evenly over the chili.
  5. Arrange the frozen tater tots in a single layer on top of the cheese, creating a mountain effect.
  6. Bake in the preheated oven for 25-30 minutes, or until the tater tots are golden brown and crispy.
  7. Remove from oven and sprinkle the remaining 1 cup of shredded cheddar cheese over the tater tots. Return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
  8. Let cool slightly before serving. Garnish with chopped green onions or sour cream, if desired.