First, make your chili. Heat olive oil in a medium saute pan.

Add onions and garlic and saute until soft, about 5-7 minutes.

Then add tomatoes, beans, cumin and chili powder and stir to combine. Simmer for 20 minutes until thick, stirring often. Season with hot sauce to taste. Keep warm.

Now, make your latkes! Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.

Place potatoes in a large bowl, dry again very well. Then add the onion, eggs, garlic, salt, cumin and chili powder and reserved starch and combine.

Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.

Pre-heat oven to broil.

Place latkes in a layer on a baking sheet and top with chili and cheese and broil until cheese is melted and bubbly. Then top with eggs, sour cream and chives. Dig in!