Cheesy Chili Tots

This should be enough different from Kim's-sorry had already shopped when she posted!!

Cheesy Chili Tots

1 pound ground beef
2 cans (15 oz each) chili with beans
1 can (8 oz) tomato sauce
1 can (2 1/4 oz) sliced ripe olives, drained
1 can (4 oz) chopped green chilies
2 cups (8 oz) shredded cheddar cheese (divided)
1 package (32 oz) frozen tater tots

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8X8 baking dishes. Sprinkle with 1 cup cheese, top with tater tots. Cover and freeze or cover and bake. (if using immediately, cook 30-35 min; sprinkle with 1/2 cup cheese and bake 5 more min).
2. To use frozen: Remove from freezer 30 min before baking (do not thaw).  Cover and bake at 350 for 75-90 min or until heated through. Sprinkle with 1/2 cup of cheese. Bake 5 more min or until the cheese is melted.

Slow Cooked Chili

1 cup dry pinto beans or 2 15 oz. cans
2 pounds ground beef
1/2  cup chopped onions
4 cans stewed tomatoes
1 cup chopped bell peppers
1/2 cup chopped celery
2 tsp. minced garlic
2 Tbsp. chili powder
1 tsp. pepper
1 tsp. cumin
2 Tbsp. sugar
1 1/2 tsp. salt

Brown ground beef with onions.  Add to slow cooker or large bowl.  Add beans, tomatoes, green pepper, celery, garlic, chili pwder, pepper, cumin, sugar, and salt.  Mix well.  Freeze or cook in crock pot on Low 8-10 hours or on high 4-5 hours.

To serve: Thaw.  Place in crock-pot cook low 8-10 hours or High 4-5 hours.  Top with sour cream and/or shredded cheese.