2place the potatoes on a rimmed baking sheet. Sprinkle them with the grill seasoning and give them a good drizzzle of EVOO; tos to coat. Roast the potatoes until crispy golden brown, about 40 minutes, turning them once halfway through the cooking time
3While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with the 2 tablespoons of EVOO. Add the ground beef to the pan and cook until brown, 6 to 7 minutes, using a potato masher or the back of a wooden spoon to brek it up into small pieces as it cooks
4Push the meat to one side of the pan and add the onions, garlic, chili powder, and cumin to the pot. cook until the veggies soften, 5 to 6 minutes, and season with salt and pepper
5add the tomato paste to the pot and cook for about 1 minute until it smells sweet and has caramalized slightly. add hot sauce to taste, the worcestershire, and the stock. bring everything up to a bubble, then reduce the heat and simmer until thickened, about 10 minutes
6while chili is simmering, melt the butter in a medium pot over medium-high heat. sprinkle the flour over the melted butter and cook it for about a minute, stirring. Stir the mustard into the roux, then whisk in the milk and chicken stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese in a figure-eight motion until it melts. Season the cheese sauce with salt and pepper and set aside.
7To serve, divide the fries among 4 plates and top each serving with some chili and some cheese sauce.