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Frito pies aren't just for kids anymore. This version
uses venison (low in fat) and beer (high in fun!)
1 tablespoon vegetable
oil
1 small onion,
diced
2 large cloves garlic,
minced
1 jalapeño,
seeded and chopped
1/2 bottle bock beer
1/2 cup water
8 oz. can of tomato sauce
1/2 tsp. dried oregano
1 tablespoon chili
powder
16 oz. can kidney beans,
drained
salt
and pepper
to taste
6 small bags or 1 large bag of Frito
corn chips
Suggested Garnishes:
Pico
de Gallo
Lime
Crema or sour cream
Grated cheddar
and jalapeño jack
cheese
Shredded lettuce
 Heat
oil in a large pot over medium heat. Add onion, garlic
and jalapeno and sauté until translucent, about
7-8 minutes.
 Add
venison and stir until browned, 7-10 minutes. Add beer
and water. Note: This amount of liquid should barely
cover the meat. If not add more water.
 Stir
in the tomato sauce, oregano, chili powder, salt and
pepper. Stir in the beans. Simmer for about 30 minutes,
or until most of the liquid evaporates, stirring occasionally.
 Cut
a lengthwise slit into a small bag of Fritos or place
a couple of handfuls of Fritos in a bowl. Using a slotted
spoon, top of Fritos with a couple of scoops of chili.
Garnish as desired
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