To Make the Chili for the Totchos:

• In the bottom of a saucepan, heat the oil over medium heat and add your ground protein of choice. 
• Season with the garlic powder and ground chili powder.
• Cook until the meat is browned and the pink is cooked out. If using ground beef, drain off any excess fat at this point.
• Add in your diced white onion and cook until translucent. Then add in the garlic and cook for another minute until the garlic is super fragrant. 
• Add in the beans and the tomatoes and give a stir, then add your packet of chili seasoning.
• Stir until all ingredients are combined and the seasoning is evenly distributed.
• The mixture should be drier than a traditional chili, about the consistency of sloppy joes. The longer it cooks, the more liquid will cook out as well, and that's fine for this recipe.
• Season with pepper to tasted and cautiously with salt (remember we're adding cheese and putting this on tater tots, so don't add too much salt).
• Bring to a simmer over medium-high heat, and then once simmering, reduce the heat to low and cover while the tots cook.
• Finishing the Tater Tot Nachos:Remove your tots from the freezer and cook on a sheet pan in a single layer, per the instructions on the bag. Make sure to cook them until they are nice and brown and super crispy.
• Once your tots are done, remove them from the oven, and adjust your oven rack to the top third level. Set your broiler on high.
• Top your tots with about 2 cups of chili. Make sure to distribute evenly!
• Next, sprinkle on the cheese and the sliced jalapenos.
• Pop under the broiler and broil until the cheese is golden brown and bubbly--about 2 minutes. Don't walk away from it!
• Remove your Tater Tot Nachos from the oven and top with your favorite nacho fixings!
• Sprinkle with fresh cilantro and enjoy these nachos with a generous scoop of sour cream!