For Chili: Brown ground veal with onions and garlic in 1/4 cup oil in rondo or roasting pan. Season with 1 tbsp. salt and 1/2 tsp. black pepper. Add bell peppers and mushrooms; sauté until peppers are tender. Add cumin; sauté 2 to 3 minutes. Stir in stock, tomatoes, wine, tomato paste and chipotle pepper sauce; bring to a boil. Reduce heat; simmer 1 hour. Sift in masa harina; continue simmering until slightly thickened. Stir in 1/2 cup cilantro. Season with salt and black pepper. Set aside; keep warm.
Combine cheeses; set aside.
Fries per order: Blanch 8 wedges in 325°F oil; drain. Fry in 375°F oil until golden brown. Toss fries with 1/2 oz. cheeses and finely chopped cilantro; season with salt and black pepper. Melt cheese under broiler, if necessary.
To Serve: Ladle about 10 oz chili into 12 oz individual gratin or soufflé dish; top with 1 oz cheese blend. Broil to melt cheese. Garnish with cilantro and avocado. Serve with fries.