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Bake or air fry frozen fries according to the package directions, but cook them 2-5 minutes longer so they’re deeply crispy.
Heat olive oil in a pot or deep skillet over medium heat. Add onion and jalapeño. Cook 3-4 minutes to soften.
Add garlic and cook 30 seconds.
Add ground beef. Brown and crumble 5-6 minutes. Drain excess grease if needed.
Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, pepper, and tomato paste. Cook 1 minute to bloom the spices.
Add tomato sauce (or crushed tomatoes), Rotel (or diced tomatoes), and beef broth. Bring to a simmer.
Simmer uncovered 10-15 minutes, stirring often, until the chili is thick and scoopable.
If using beans, stir them in and simmer 3-5 minutes more.
Pile hot, crispy fries onto a sheet pan.
Sprinkle on about ⅓ of the cheese first.
Spoon the thick chili over the fries.
Top with remaining cheese.
Bake at 425°F (220C) for 5-8 minutes, just until melted and bubbly.
Top with sour cream, green onions, jalapeños, and hot sauce. Serve immediately.