Pre-heat the oven to 350 degrees.

Peel potatoes and cut into thin slices, about an 1/8 of an inch thick.

Place them on a baking sheet, drizzle with a teaspoon of olive oil and toss around, covering them. Then lightly sprinkle them with salt. Place them in the oven for about 20 minutes.

Place the ground beef in a large skillet on a medium low heat. Break it up with a spatula, and move it around until browned.

Drain the excess grease from the pan.

Add stewed tomatoes, chili seasoning, onion powder, fresh pepper, tomato paste, green chilies, kidney beans, and Ancho chili powder (if you desire). Stir together and simmer for about 5 minutes.

Grate all the cheese blocks and set aside.

When the potatoes are done, remove them from the oven.

Remove the chili from the stove and stir well.

Grease a 13 x 9 casserole dish.

Layer in the ingredients starting with the potatoes. Continue with a layer of chili (use a slotted spoon to drain excess liquid before adding), then add a layer of cheese. Repeat until the dish is almost filled. Cover with foil and bake for 20 minutes.

Uncover, and add some more cheese and bake, uncovered for another 15 minutes, or until the cheese is golden brown enough for you.

Let the casserole sit for 10 minutes before serving.