Preheat oven to 425°F (220°C). Spread frozen fries in a single layer on a rimmed baking sheet. Lightly brush or mist with 1 tablespoon vegetable oil and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Bake for 18–25 minutes, flipping halfway, until golden and crisp. Alternatively, deep-fry fries in 350°F (175°C) oil until golden and crisp, about 4–6 minutes; drain on paper towels and salt immediately.

Chili

Cook Aromatics and Beef

While fries bake, heat a medium skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 4–6 minutes. Drain excess fat if necessary, leaving about 1 teaspoon in the pan for flavor. Add the diced onion and minced garlic and cook until the onion is softened and translucent, about 3 minutes.

Simmer Chili

Stir in the tomato sauce, broth, chili powder, cumin, smoked paprika, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes to let flavors meld and the sauce thicken slightly. If using beans, stir them in and cook 2–3 more minutes until heated through. Taste and adjust seasoning.

Assemble & Serve

Arrange the hot fries on an ovenproof platter or the baking sheet used earlier. Spoon the warm chili evenly over the fries, covering most of the surface.

Evenly sprinkle the shredded cheddar and Monterey Jack (if using) over the chili-topped fries.

Return the loaded fries to the oven on broil for 1–2 minutes, watching carefully, until the cheese is melted and bubbly. Alternatively, place under a preheated broiler for the same amount of time.

Remove from the oven. Dollop sour cream over the top (or serve on the side). Scatter sliced green onions, pickled jalapeños, and chopped cilantro over the cheese. Drizzle with hot sauce if desired.

Serve immediately while hot and cheesy. Provide extra sour cream and hot sauce on the side.