Ingredients

For the Chili:

  • 1 lb (450g) ground beef (80/20)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup beef broth

For the Tater Tot Dogs:

  • 8 hot dogs (all-beef or your preferred type)
  • 8 hot dog buns
  • 1 (32 oz) bag frozen tater tots
  • 2 cups shredded cheddar cheese
  • 1/2 cup sliced green onions (for garnish)
  • 1/2 cup sour cream (optional, for serving)

Equipment

  • Large skillet or saucepan
  • Baking sheet
  • Parchment paper or aluminum foil
  • Tongs
  • Oven

Instructions

Step 1: Prepare the Chili

  1. In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat.
  2. Add the chopped onion and garlic to the skillet. Cook until softened, about 3-4 minutes.
  3. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using).
  4. Pour in the beef broth and stir to combine. Bring to a simmer, then reduce heat to low and let simmer for 15-20 minutes, stirring occasionally, until thickened. Keep warm.

Step 2: Cook the Tater Tots

  1. Preheat the oven to 425°F (220°C).
  2. Spread the tater tots in a single layer on a baking sheet lined with parchment paper or foil.
  3. Bake for 20-25 minutes, or until golden and crispy, following package instructions. Flip halfway through for even cooking.

Step 3: Cook the Hot Dogs

  1. While the tater tots are baking, grill, boil, or pan-fry the hot dogs until heated through (about 5-7 minutes, depending on method).
    • Grill: Cook on a preheated grill, turning occasionally, until lightly charred.
    • Boil: Simmer in water for 4-5 minutes.
    • Pan-fry: Cook in a skillet over medium heat, turning occasionally, until browned.

Step 4: Assemble the Chili Cheese Tater Tot Dogs

  1. Place a cooked hot dog in each bun.
  2. Spoon a generous amount of warm chili (about 1/4 cup) over each hot dog.
  3. Sprinkle shredded cheddar cheese over the chili.
  4. Top each hot dog with a handful of crispy tater tots.
  5. Garnish with sliced green onions and a dollop of sour cream, if desired.

Step 5: Serve

Serve immediately while hot, with extra napkins for this deliciously messy meal!

Serving Suggestions

  • Pair with a side of coleslaw or pickles for a refreshing contrast.
  • Offer extra toppings like jalapeños, diced tomatoes, or hot sauce for customization.

Notes

  • Make-Ahead Tip: The chili can be made up to 2 days in advance and stored in the refrigerator. Reheat before serving.
  • Vegetarian Option: Substitute ground beef with plant-based meat and use vegetable broth.
  • Storage: Store leftover chili in an airtight container in the fridge for up to 3 days. Reheat before using.

Nutritional Information (Approximate, per serving)

  • Calories: 650 kcal
  • Protein: 25g
  • Fat: 35g
  • Carbohydrates: 55g
  • Sodium: 1200mg

Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Enjoy your Chili Cheese Tater Tot Dogs!