Place onion and carrot in to a slow cooker. Toss beef with 2 tablespoons flour. In an oven proof pot, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.
Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on low until meat is tender, about 6 hours.
Ensure the fryer is at 175c. Deep fry the fries for 4 minutes 30 seconds shaking the basket halfway through.
Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
Kitchen tips •This is a fun appetizer, but it can also be served as a main dish, or the chili can be served alone. •Substitute a jack cheese—Monterey or pepper—for the cheddar