For the chili: In a large bowl, gently mix the ground beef with the baking soda until combined and let sit, refrigerated, for 15 minutes. This will help keep all that lovely fat contained in the ground beef.

Add the beef to a large cold pot and combine with the tomato sauce, paste, chili powder, sugar, salt, cumin, garlic salt, black pepper, cayenne pepper, cloves, bay leaves and onion. Add 2 cups of water and cover. Turn up the heat to medium-high and bring to a gentle simmer for approximately 2 hours, stirring frequently.

Remove from the heat, then add the white vinegar and stir to combine.

For the french fries: Soak the potatoes in cold water in the fridge for 2 to 3 hours or up to overnight to remove excess starch. Rinse the potatoes and pat them very very dry prior to frying.

Heat 2 inches beef tallow in a large Dutch oven medium-high heat to 300 degrees F. Place a wire rack inside a baking sheet.

Pat the potatoes very dry once again, then fry half of them until just tender, about 5 minutes.

Remove from the oil to the rack and to cool to room temperature. Crank the heat to 350 degrees F and fry the partially-cooked potatoes again until golden brown and crispy, 3 to 6 minutes. Season with salt. Repeat with the remaining potatoes.

For the fried jalapeños: Combine the jalapeños with the cornstarch and rice flour. Fry in the oil until golden brown and crispy, about a minute.

Sprinkle the cheese over the fries and scoop the chili over the top. Sprinkle with the crispy jalapeños and serve with hot sauce.