Arrange frozen fries on a large baking sheet and bake according to package directions until they are nice and crispy. When the fries are done, remove the pan from the oven, season fries with salt, and set aside. Turn the oven down to 400 degrees. *Note – for crispy fries, bake directly on the metal baking sheet.

Meanwhile, make the chili. Heat a large pot over medium-high heat and add a tablespoon of olive oil. Add the onions and saute for a couple of minutes, stirring frequently until they begin to soften.

Add the ground beef and cook, crumbling with a spatula, until no longer pink. Drain excess grease if needed.

Add garlic, chili powder, paprika, cumin, black pepper and salt. Stir to evenly distribute the seasonings, and continue to cook for 1-2 minutes.

Pour in the beef broth and tomato sauce and bring to a boil, stirring occasionally and scraping up any bits stuck to the bottom of the pot.

Stir in kidney beans and pinto beans and continue to simmer for 5-10 minutes to thicken.

Line another baking sheet (or the same one) with parchment paper (prefered) or foil. Or you can transfer fries to a large, oven-safe skillet for a restaurant style presentation. Arrange the fries close together on the baking sheet. Sprinkle on 1 cup of the shredded cheese and bake for 2-5 minutes, just until the cheese is melted. Remove the pan from the oven.

Using a slotted spoon to drain any excess liquid, spoon chili onto the fries. Top with remaining cheese and bake again for 5-7 minutes, or until the cheese is melted. *Note – use as much or as little chili as you like and save the rest for another time.

Top with sour cream, sliced green onions, diced tomatoes and sliced jalapenos.