Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Spread the frozen French fries in a single layer, making sure they have space to crisp up. Bake for 15 to 20 minutes, flipping them halfway through for even browning.

While the fries are baking, heat a large skillet over medium heat and add the ground beef and diced onion. Use a spatula to crumble the beef as it cooks, stirring occasionally until browned, about 10 minutes. Once the meat is fully cooked, add the minced garlic, chili powder, cumin, and salt. Stir and cook for 2 minutes, allowing the spices to bloom and the garlic to release its aroma.

Incorporate the tomato paste, followed by the Rotel and drained kidney beans. Reduce the heat to medium-low and let the chili simmer for 15 minutes, stirring occasionally until thickened and well combined.

As the chili simmers, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour, stirring continuously until it takes on a light golden hue, creating a roux. Add the onion powder, garlic powder, chili powder, cumin, pepper, and salt, stirring to distribute the flavors evenly.

Slowly pour in the heavy cream, whisking constantly to prevent lumps. Continue stirring until the mixture begins to thicken. Gradually add the shredded cheddar cheese, one cup at a time, ensuring each addition is fully melted before incorporating the next. Once the cheese sauce reaches a velvety, smooth consistency, remove it from the heat.

To assemble, arrange the crispy fries on a serving platter or leave them on the baking sheet for easy sharing. Spoon 4 to 5 generous scoops of chili over the fries, ensuring an even distribution. Drizzle the warm, creamy cheese sauce generously over the top. Garnish with freshly chopped parsley or thinly sliced green onions for a burst of freshness, if desired. Serve immediately and enjoy!