Place the cut potatoes in a large bowl and cover with cold water. Refrigerate for about 1 hour.

While the potatoes are chilling, melt butter in a medium saucepan over medium-high heat. Stir in flour until the mixture is smooth. Stir in garlic and cook until fragrant, approximately 1 minute. Add beef stock, ketchup, and Worcestershire. Bring the mixture to a boil, stirring occasionally, until thickened, approximately 6 minutes. Season with salt and pepper to taste. Cover and keep warm on low heat until ready to serve.

In a separate pot, heat the black porter chili over medium-low heat. Once warm, cover and keep on low heat until ready to serve.

Pour enough oil into a dutch oven to be 3" deep. Heat over medium heat until the temperature reaches 325 degrees. Drain potatoes and dry completely with paper towels. Fry the potatoes, working in small batches, until tender and just crisp. Remove to a paper towel lined plate to drain. Cool for 20 minutes.

Increase heat to medium-high and allow oil to heat to reach 375 degrees. Fry potatoes in the same small batches, until golden brown, approximately  2 minutes. Remove to fresh paper towel lined plate and sprinkle with salt.

Divide the fries among 4 bowls and pour a good helping of chili over each. Top with gravy and cheese curds. Serve immediately.