Prepare the fries by frying the crinkle-cut potatoes in a deep fryer or large pot filled with hot oil at 350°F (175°C). Fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
In a skillet, heat 1 tablespoon of oil over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add ground beef, garlic powder, and cook until browned and cooked through, about 5-7 minutes, breaking up meat with a spoon. Stir in chili powder and cooked chili beans, simmer for 5 minutes until flavors meld and mixture thickens slightly.
Pour the chili mixture over the freshly fried potatoes in a large serving dish or skillet. Use a spoon to evenly distribute the chili, covering the fries completely.
Sprinkle shredded cheese generously over the chili-topped fries. Place the skillet under a broiler or heat until the cheese is melted and bubbly, about 2-3 minutes. Keep an eye on it to prevent burning and ensure gooey, melted cheese.
Remove from heat, garnish with additional toppings if desired, and serve immediately with a spoon. The final dish should feature crispy fries beneath a bubbling layer of spicy chili and melted cheese, with a hot, textured appearance.
