Preheat your Oven to 425°F. Cut the scrubbed 2 lb papas russet frotadas, cortadas en palitos de 1/4 de pulgada into 1/4-inch sticks. Place them in a large Mixing Bowl of cold water and soak for at least 10 minutes (up to 30) — this removes surface starch and helps them crisp up.

Drain the 2 lb papas russet frotadas, cortadas en palitos de 1/4 de pulgada and thoroughly dry them with a clean kitchen towel or paper towels. The drier they are, the crispier they'll get. Toss them with the 3 tbsp aceite vegetal, 1 tsp ajo en polvo, 1 tsp sal kosher, and 1 tsp sal kosher until evenly coated.

Spread the fries in a single layer across two Baking Sheet, making sure they aren't touching. Overcrowding causes steaming instead of crisping. Bake for 25 minutes, then flip each fry with Tongs and bake for another 15–20 minutes until deep golden and crispy.

While the fries bake, heat a large Skillet over medium-high heat. Add the 1 lb carne molida 80/20 and cook, breaking it up with a Spatula, until browned and no pink remains, about 6–7 minutes. Drain excess fat, leaving about 1 tbsp in the pan.

Add the diced 1 cebolla amarilla cortada en dados finos to the Skillet and cook until softened, about 4 minutes. Add the minced 1 tsp ajo en polvo and cook for 1 more minute until fragrant.

Stir in the 1 lata de tomates en dados and cook for 1–2 minutes to deepen its flavor. Add the 2 tsp polvo de chili, 1 tsp comino molido, 1 tsp pimentón ahumado, ½ tsp orégano seco, 1 tsp sal kosher, and ¼ tsp cayena opcional, para dar picante (if using). Stir to coat everything in the spices.

Pour in the 1 lata de tomates en dados (with their juices) and 1 lb carne molida 80/20. Stir in the drained 1 lata de frijoles rojos escurridos y enjuagados. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the chili thickens. Taste and adjust 1 tsp sal kosher as needed. Keep warm on low heat.

In a medium Saucepan over medium heat, melt the 2 tbsp mantequilla sin sal. Whisk in the 2 tbsp harina multiuso and cook for 1–2 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty. This is your roux.

Slowly pour in the warmed 1 ½ cups leche entera tibia in a steady stream, Whisk constantly to prevent lumps. Continue to cook and Whisk over medium heat for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Remove the pan from heat. Stir in the ½ tsp polvo de mostaza, 1 tsp ajo en polvo, and 1 tsp sal kosher. Add the freshly grated 2 cups queso cheddar afilado recién rallado (no usar preenvasado) a small handful at a time, stirring after each addition until fully melted and smooth. Do not return to high heat or the sauce may break and become grainy.

Pile the hot, crispy fries onto a Serving Platters (Large) or divide among individual plates. Ladle a generous portion of chili over the fries, then drizzle the warm cheese sauce liberally over the top.

Garnish with sliced 3 tallos cebolletas cortadas en rodajas finas, 1 pequeño jalapeño cortado en rodajas finas rounds, and dollops of ½ cup crema agria if desired. Serve immediately while everything is hot.