Gather the spice mixture ingredients in a bowl and stir to combine. Set aside.

Heat the oil in a large pot over medium-high. Add the beef and cook for 6–7 minutes, breaking it up with a spoon as it cooks. Add half the spice mixture and toss to coat. Continue cooking until the ground beef develops a golden-brown crust around the edges, 8–10 minutes more. Season to taste with salt. Transfer to a bowl.

If needed, add a touch more oil to the pot over medium-high heat. Add the onion, red Fresno pepper, and carrots, and cook for 6–7 minutes until they begin to sweat and just start to soften. Season with salt.

Add the remaining spice mixture to the onions and carrots and toss to coat. Cook for 1 minute until fragrant.

Pour in the water or beef stock and bring to a boil. Add the beans, green chiles, and tomatoes. Add the cooked beef back to the pot. If needed, add a bit more water to ensure the ingredients are covered—taste and season with salt. If you like, add brown sugar.

Bring to a boil and then reduce heat and simmer, partially covered, for 45 minutes until the chili is thickened and the carrots are very tender. Stir the chili occasionally to prevent it from sticking, and add more liquid as needed. Mash the carrots against the side of the pot as the chili cooks. Taste and season once more to your preferences before turning off the heat.

In a skillet or pot, add 1/2''–1'' of oil to the pot. Turn the heat to medium-high. Once the oil begins to shimmer, add the sliced corn chips and fry, occasionally turning, for 3–4 minutes or until golden brown. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate. Immediately sprinkle with flaky sea salt.

Ladle the chili into bowls and garnish with the corn chips, crème fraîche, and shredded cheese if you like. Enjoy!