Heat oil in 7 to 8 quart pot over medium high to 375. Crush chili, 24 corn chips and onion in a bowl with potato masher until corn chips are broken. Fill remaining 45 corn chips with chili mixture and press a cube of Velveeta into each one. Freeze filled chips on a baking sheet for 8 to 10 minutes. Whisk together fry batter mix, pancake mix, and beer in large bowl. Dip frozen pies in batter, letting excess drip off. Fry pies in batches of 5 to 6, stirring often, until golden brown, 2 to 3 minutes. Drain pies on paper towel lined baking sheet. Mix ranch dressing and relish in small bowl. Serve with pies. Makes 45 pies. In some regions, chili pies are knows as “walking tacos”. No matter what you call them they’re even better bite sized, battered and fried.