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1.
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Heat the vegetable oil in a large saute/fry pan over medium heat.
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Add in the onions, season with salt and cayenne, and cook, stirring, till they begin to wilt, about 2 min.
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2.
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Add in the beef, chili pwdr, cumin, crushed red pepper, and oregano, season with salt and cayenne, and cook till all the pink in the meat disappears, 5 to 6 min.
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3.
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Add in the garlic, tomatoes, tomato paste and 2 1/2 c. beef stock, bring to boil, and reduce the heat to medium-low.
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Simmer, uncovered, till the meat is tender, about 1 hour, stirring occasionally.
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Skim off any fat which rises to the surface.
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4.
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Combine the masa harina flour with the remaining 1/2 c. stock and mix to blend.
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Slowly add in to the pot, stirring to blend.
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The mix will thicken.
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Cook for 30 min, then season again with salt adn cayenne.
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It should be thick sufficient to coat the back of a spoon.
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5.
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In a heavy, deep pot or possibly an electric fryer, heat 4 inches of vegetable oil to 360 F. Fry the shoestring potatoes in batches till golden, 3 to 4 min per batch.
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Drain on paper towels, then season with salt and cayenne.
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6.
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Preheat the oven to 400 F
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7.
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Cover the bottom of a large, glass rectangular baking pan with the shoestring potatoes.
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Combine the Cheddar and Jack cheeses.
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Sprinkle the cheese over the fries.
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8.
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Bake just till the cheese melts, 3 to 4 min.
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Remove the pan from the oven and spoon the chili over the top of the fries.
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Garnish with the lowfat sour cream and jalapenos.
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Serve immediately.
