Preheat the oven to 425ºF and spray a baking sheet with nonstick cooking spray. 

Pour the potato wedges into a bowl and sprinkle with olive oil and toss. 

Sprinkle the potatoes with lawry’s and toss again. 

Spread the fries out on the greased baking sheet and bake for 20-25 minutes or until golden brown. 

Heat a large pot over medium/high heat. Add the ground beef. 

Break the beef up into small pieces and cook for 4-5 minutes. Add white onion. 

Cook the white onion with the ground beef until the beef is fully browned.

Add all of the ingredients for the chili (except for the kidney beans) to the pot and stir until all the ingredients are combined. 

Bring the chili to a boil and then turn heat to low and add the kidney beans. 

Let the chili simmer for 10-15 minutes on low heat while preparing the cheese sauce. 

Heat a small saucepan over medium heat. Add butter. 

Once the butter is melted, add the flour to the saucepan and whisk the ingredients together until a crumble forms. 

While continually whisking, slowly pour the milk into the saucepan. Whisk until all the milk has been added and all of the crumbles dissolve. 

Continue to whisk until the mixture begins to thicken. 

Remove from heat and sprinkle the cheddar cheese, salt, and cheese powder (if using) into the saucepan. Whisk until all the cheese has melted. 

Transfer the fries to a pan or platter, creating a pile. 

Top the fries with the chili and then drizzle the cheese sauce over the chili.

Garnish chili cheese fries with fresh chives.