Preheat the oven to 425°F (218°C). Place 5 frozen tater tots in each cup of a standard cupcake pan. Bake the tots for 10 minutes, until they're soft enough to smash.

Use a shot glass or the back of a spoon to gently, but firmly, press the tater tots into cups. Make sure the bottoms and sides are completely covered! You want the bottoms to be fairly thin so they crisp and hold up, but not so thin that they fall apart. Use a pastry brush to brush the sides of the tater tot cups with the melted butter. Bake for 20-22 more minutes, until the cups are nice and crispy, especially on the sides.

While the tots are baking, gently heat the chili in a saucepan, until it's hot and bubbly. Set aside. Then, turn the oven broiler to high.

Sprinkle about 1/2 tablespoon of shredded cheddar cheese on the bottom of each tater tot cup. Then, spoon about 1 1/2-2 Tablespoons of hot chili into each cup. Evenly sprinkle the rest of the cheese over the chili bites. Place 1-2 slices of jalapeños on top of each cup, if desired.

Broil the bites for 1-2 minutes, until the cheese is melted and bubbly. Let them set for about 5-10 minutes. Then, use a butter knife or small spoon to gently remove the cups from the cupcake pan. They might be a little soft from the chili, so be careful that they don't fall apart!

Place the bites on a serving platter and sprinkle fresh chives or green onions over the top, if using. Serve the cups right away with sour cream, pickled onions, tomatoes, or other toppings. Enjoy!