Uncle Clyde's Squirrel Chili
- 3 tablespoons cooking oil
- 2 onions, chopped
- 3 pounds squirrel meat, coarsely grind
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 4 tablespoons red chile, hot, ground OR 4 tablespoons red chile, mild, ground
- 2 teaspoons cumin
- 1 teaspoon oregano, dried, preferably Mexican
- 2 teaspoons salt
- 16 ounces kidney beans, soaked, rinsed and cooked
- 15 ounces chili sauce
METHOD
Heat oil in a Dutch oven or heavy 5-quart saucepan over medium heat.
Stir in onions and cook until translucent. Add meat. Break up any lumps with a fork and cook, stirring occasionally, until meat is evenly browned.
Add Worcestershire sauce and garlic and cook for 3 minutes. Stir in ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes. Add beans and chili sauce and simmer, uncovered, for 1 hour.
Taste and adjust seasonings
Serves: 10 - 12
Contributor: junior trimmer
