Peel the potatoes and cut them into about 1/2 inch-wide sticks. (I used a crinkle cut knife).
Place potato sticks in a bowl, sprinkle sugar over them. Set aside until liquid is released from the potatoes (20-25 minutes).
After 15 minutes, preheat oven to 425 degrees F (220 C) and line 1 large baking sheet with parchment paper. Spray with cooking spray.
Drain liquid from potatoes and dry them well with kitchen paper.
Coat fries with the seasonings. You can also use cooking spray on them to make them even crispier but they also turn out crispy without oil.
Spread the fries into a single layer on the baking sheet and bake for about 30-40 minutes or until golden brown and crispy. Flip halfway through. You can also use an air fryer and it will take less time (about 25 minutes at 400 degrees F).
Meanwhile, start making the chili. In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 3-4 minutes, add the garlic and sauté for an additional 1-2 minutes, stirring occasionally.
Mix in the tomatoes and sauté for another 2-3 minutes.
Now add all remaining ingredients, increase the heat and simmer for about 30-40 until thickened, stirring occasionally.