Preheat your oven to the temperature recommended on the package and spread the Frozen French Fries in a single layer on a baking sheet; toss lightly with a pinch of Kosher Salt and bake until golden and crispy per package directions.
While the fries bake, heat a large skillet over medium-high heat and add the 85% Lean Ground Beef; cook, breaking it up with a spoon, until no longer pink and beginning to brown.
Add the diced Onion and minced Garlic to the beef and cook until the onion is softened, about 4–5 minutes.
Stir in the Chili Powder, Ground Cumin, Paprika, Dried Oregano, a pinch of Cayenne Pepper (more or less to taste), and freshly ground Black Pepper; cook for 1 minute to bloom the spices.
Mix in the Tomato Paste and cook 1–2 minutes more, then add the Tomato Sauce, Beef Broth and Worcestershire Sauce. Bring to a simmer and reduce the heat to maintain a gentle simmer; cook 10–15 minutes until the chili has thickened. Season with additional kosher salt to taste.
Meanwhile, shred the Sharp Cheddar Cheese and thinly slice the Scallion; have the Pickled Jalapeño Slices and Sour Cream ready for topping.
To assemble, arrange the hot fries on a platter or individual plates, spoon the chili evenly over the fries, and sprinkle with the shredded cheese so it melts over the warm chili (or place under a hot broiler for 1–2 minutes to bubble the cheese).
Finish with sliced scallions, pickled jalapeños, and dollops of sour cream. Serve immediately while hot and gooey.
