For Chili with Beans: \tBrown ground beef in a 5-6 quart Dutch oven over medium heat until fully cooked. Drain off excess grease.\u00a0 \tAdd onion and garlic and saut\u00e9 for 5-7 minutes, until onion is translucent.\u00a0 \tAdd crushed tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Simmer for 20 minutes. Add salt.\u00a0 \tAdd black pepper and cayenne, as needed.\u00a0 \tKeep warm until ready to serve.\u00a0 For Queso Sauce: \tPlace cheese sauce and diced tomatoes with chilies in a small saucepan. Cook over low heat for 10 minutes, until warm.\u00a0 \tKeep warm until ready to serve.\u00a0 For Totchos: \tCook potato barrels according to package instructions.\u00a0 \tDivide potato barrels into 6 bowls. Place 1\/4 cup each of corn chips, chili with beans, and queso sauce on top of each bowl of potato barrels.\u00a0 \tTop each bowl with 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 teaspoon green onions.