Frito pies aren’t just for kids anymore. This version uses venison (low in fat) and beer (high in fun!). To make alcohol-free chili, simply substitute the beer with additional water.
1 tablespoon vegetable oil
1 small onion, diced
2 large cloves garlic, minced
1 jalapeño, seeded and chopped
1 pound ground venison (see NOTES, below)
1/2 bottle bock beer
1/2 cup water
8 ounce can of tomato sauce
1/2 teaspoon dried oregano
1 tablespoon chili powder
16 ounce can kidney beans, drained
salt and pepper to taste
6 small bags or 1 large bag of Frito corn chips
Heat oil in a large pot over medium heat. Add onion, garlic and jalapeño 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.
Dress with onions or pico de gallo, cheese, lettuce and sour cream or as desired.
Can’t find venison at your local grocery store? Shop online for all of your exotic meat needs:
Friends who hunt are also an excellent source for wild game. Most that I know have a freezer full of different varieties and are usually more than happy to contribute some in exchange for a deluxe meal.
Still no luck? Never fear. Ground beef can be used as a substitute, if venison is unavailable.
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