Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20 blend for flavor)
  • 1 teaspoon chili powder (or more to taste!)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (15 ounce / 425g) can diced tomatoes, undrained
  • 1 (15 ounce / 425g) can kidney beans, rinsed and drained
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (8 ounce / 225g) can tomato sauce
  • 1/2 cup (120 ml) beef broth (or water)
  • Salt and black pepper to taste
  • 1 (28-32 ounce / 800-900g) package frozen tater tots
  • 2 cups (225g) shredded cheddar cheese

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly. Add diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth.
  4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally. Season with salt and pepper to taste.
  5. Preheat oven to 375°F (190°C / Gas Mark 5). Pour the chili into a 9x13 inch baking dish. Arrange the frozen tater tots in a single layer over the chili.
  6. Bake for 30 minutes, or until the tater tots are golden brown and crispy.
  7. Sprinkle the shredded cheddar cheese evenly over the tater tots. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
  8. Remove from oven and let cool slightly. Garnish with chopped green onions or sour cream, if desired. Serve hot, and enjoy!