Crispy Chili Cheese Tater Tots with Ranch Drizzle

Why You’ll Love This Recipe

• Restaurant-style chili cheese tots with true fry-stand vibes, but doable in your oven or fryer.
• Beefy, no-bean chili that’s thick, mild, and spoonable—perfect for coating without sogging.
• Melty cheddar, crisp tots, fresh onion bite, and a cool ranch or lime crema drizzle for balance.
• Flexible: oven, deep fryer, or air fryer methods with exact times and temps.

Grocery List

• Produce: 1 white onion, 2 garlic cloves, 1–2 jalapeños, 1 lime (for crema; optional)
• Dairy: Sharp cheddar, sour cream, buttermilk or milk
• Pantry: Frozen tater tots, ground beef, neutral oil, tomato sauce, low-sodium beef broth, apple cider vinegar, Worcestershire, chili powder, cumin, paprika, onion powder, garlic powder, masa harina (or fine cornmeal), sugar, kosher salt, black pepper, mayonnaise

Full Ingredients

Extra-Crisp Tater Tots

• 24 oz frozen tater tots
• 2 tbsp neutral oil (for oven/air fryer method)
• 1/2–1 tsp kosher salt, to taste
• Optional for ultra-crisp oven tots: 1 tsp cornstarch

Beefy No-Bean Chili

• 1 tbsp neutral oil
• 1/2 cup finely diced white onion
• 2 garlic cloves, minced
• 1 lb 85% lean ground beef
• 1 tsp kosher salt, 1/2 tsp black pepper
• 8 oz tomato sauce
• 1 cup low-sodium beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp granulated sugar
• 1 tbsp masa harina or fine cornmeal (for body)
• 1 tsp apple cider vinegar (finish)

Cheese and Toppings

• 1 1/2 cups shredded sharp cheddar (6 oz)
• 1/2 cup finely diced white onion
• 1–2 jalapeños, thinly sliced (optional)

Quick Ranch Drizzle (Option 1)

• 3 tbsp sour cream
• 2 tbsp mayonnaise
• 2 tbsp buttermilk (or milk), plus more to thin
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Pinch kosher salt and black pepper

Lime Crema Drizzle (Option 2)

• 1/4 cup sour cream
• 1 tbsp mayonnaise
• 2 tsp fresh lime juice
• Pinch kosher salt

Step-by-Step Instructions

Step 1: Preheat and set up for crispiness

For oven: Place a large, rimmed sheet pan on the middle rack and preheat to 450°F for at least 10 minutes so the pan is ripping hot. For air fryer: preheat to 400°F. For deep fryer: heat oil to 375°F (measure with a thermometer). This high-heat start is key for extra-crisp surfaces.

Step 2: Sauté aromatics and brown the beef

In a medium saucepan over medium heat, add 1 tbsp oil and 1/2 cup diced onion. Cook until softened and lightly translucent, 3–4 minutes. Stir in minced garlic and cook 30 seconds. Add ground beef, salt, and pepper. Cook, breaking the meat into very fine crumbles with a spatula or potato masher, until no longer pink, 5–6 minutes. Spoon off excess fat if needed.

Step 3: Season, thicken, and simmer the chili

Stir in tomato sauce, beef broth, chili powder, cumin, paprika, onion powder, garlic powder, Worcestershire, sugar, and masa harina. Bring to a gentle boil, then reduce to a simmer and cook 12–15 minutes, stirring occasionally, until thick and spoonable (think ladle-able but not runny). Finish with apple cider vinegar to brighten. Keep warm over low heat.

Step 4: Cook the tots until shatter-crisp

Oven: In a large bowl, toss frozen tots with 2 tbsp oil, 1/2 tsp salt, and optional 1 tsp cornstarch. Carefully spread onto the preheated sheet pan in a single layer. Bake 15 minutes, flip, then bake 12–18 minutes more until deep golden and audibly crisp.

Air fryer: Toss tots with 1–2 tsp oil and a pinch of salt. Air fry at 400°F for 14–18 minutes, shaking basket halfway, until very crisp.

Deep fryer: Fry at 375°F in batches 3–4 minutes until golden-brown. Drain on a rack and salt immediately.

Step 5: Mix the drizzle

For Ranch: Whisk sour cream, mayo, buttermilk, dill, parsley, garlic powder, onion powder, salt, and pepper. Thin a splash at a time until it streams from a spoon.

For Lime Crema: Whisk sour cream, mayo, lime juice, and salt. Thin with a few drops of water to drizzle consistency. Set aside.

Step 6: Assemble, melt, and finish

Move hot tots to a broiler-safe skillet or casserole. Spoon 2–2 1/2 cups warm chili over the center, keeping edges of tots exposed for crunch. Sprinkle evenly with 1 1/2 cups shredded cheddar. Broil on high 1–2 minutes until cheese is fully melted and just bubbling. Top with 1/2 cup diced white onion and jalapeño slices. Drizzle ranch or crema over the top and serve immediately while everything is hot and crisp.

Pro Tips

• For Sonic-style fine chili texture, mash the beef while cooking or pulse the finished chili 2–3 times with an immersion blender—do not overdo it.
• Preheating the sheet pan dramatically improves oven crispiness; a cast-iron skillet works even better for serving and heat retention.
• Keep chili thick. If it gets too loose, simmer uncovered a few extra minutes; if too thick, splash in broth.
• Use freshly shredded cheddar for a smoother melt; bagged shreds can be drier.
• Don’t drown the tots—leave some edges exposed so you keep crunch with every bite.

Variations

• Spicy: Add 1–2 tsp hot sauce to the chili and use pickled jalapeños for tangy heat.
• Tex-Mex Creamy: Swap cheddar for a 50/50 mix of cheddar and pepper jack and finish with cilantro and lime zest.
• Veggie Swap: Use plant-based ground and vegetable broth for a meatless version; keep spices and technique the same.

Storage & Make-Ahead

Chili can be made up to 3 days ahead; refrigerate in an airtight container and gently rewarm with a splash of broth. Ranch or crema keeps 4–5 days chilled. Cook tots just before serving for best texture. If you have leftovers already assembled, reheat in a 425°F oven 8–10 minutes until hot and re-crisped; add a fresh drizzle after reheating. Chili also freezes well for up to 3 months.

Nutrition (per serving)

Approximate: 880 calories; 33 g protein; 54 g carbs; 58 g fat; 24 g saturated fat; 5 g fiber; 1,250 mg sodium. Values will vary by brand and cooking method.