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