Posted By: Bill Butler (VIEW COUNT: 5736) PRINT
1 lb lean ground beef
2 cups warm water - more or less
1 large onion
2 tomatoes, diced
8 oz tomato paste
4 oz corn
4 oz black beans
8 oz kidney beans
8 oz Chili-Hot kidney beans
1 dried, diced Chipolte pepper (optional)
chili seasonings to taste
2 oz semi-sweet chocolate chips (yes, that's right...the secret ingredient)
Debone the squirel before cooking! Cut meat into bite-sized pieces and soak in salt water bath for one hour.
Brown the hamburger and drain well. Remove from pan and then sear the squirrel pieces in the same pan. When the squirel begins to carmelize, add the browned beef and 1/4 cup of water. Set heat to low and simmer, stirring often.
In a large stew pot, add the rest of the ingredients, heating over a medium flame until just under a boil. Be sure to adjust the consistency by adding more or less water until you have a thick soupy mix. Add the squirrel/beef mix and stir.
Begin to add seasonings starting with your milder ones and sampling often until you reach your ideal taste. Suggestions are: salt and pepper, chili powder, oregano, basil, a bay leaf, Chili-O or other similar pre-packaged seasoning mix, your Chipolte pepper - CAREFULLY, and so on.
Let simmer on low for 30 minutes...stir to prevent burning. Serve with cornbread and cheese if you are so inclined.