Frito Pie Walk-Around Chili

Frito pie is less a recipe than a Texas institution: a split bag of Fritos, a ladle of chili poured straight in, a fistful of cheese and pickled jalapeños, and a plastic fork — eaten standing up at a football game or a county fair. The chili itself is built for the job: thick enough to cling to the chips, beefy and bean-y and straightforward, with no fussy garnishes needed because the Fritos and cheese do that work. It's nostalgic, a little ridiculous, and genuinely delicious — the rare dish that's better eaten out of the bag than off a plate.

The full walk-around move is a single-serve Fritos bag split down the side, chili poured in, eaten with a fork.

Diced onion, sour cream, or sliced scallion are welcome. Ground turkey subs fine; pinto beans work for kidney.