Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and spread the sweet potato waffle fries in a single layer. In a small bowl, stir together the ancho chile powder, cumin, paprika, and cayenne. Sprinkle about 1 teaspoon of this seasoning blend over the fries. Reserve the remaining spice mixture for the chili. Bake the fries for 25 minutes, flipping halfway through, until they're golden brown and crisp on the edges.

While the fries are baking, make the chili. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Reduce the heat to medium and add the chopped onion and garlic. Cook for 3 minutes, until softened and fragrant.

Sprinkle the remaining spice blend over the beef, season with kosher salt, and stir well to coat the meat evenly. Pour in the lager and simmer for about 1 minute until most of the liquid cooks off. Stir in the fire-roasted diced tomatoes and adjust the heat to maintain a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the chili thickens.

Once the fries are done, gather them into the center of the baking sheet or transfer to a 9-by-13-inch baking dish. Scatter half of the cheddar and pepper jack cheeses over the fries. Spoon the hot chili over the cheese layer, then top with the remaining cheese.

Return the dish to the oven and bake for an additional 5 minutes, just until the cheese is fully melted and bubbly. Remove from the oven and garnish with sour cream, chopped red bell pepper, sliced scallions, and black olives. Serve immediately while hot.