Uncle Clyde’s Squirrel Chili

[lucky]

3 tb Oil, cooking
2 Onions
3 lb squirrel meat, coarse grind
2 tb Worcestershire sauce
3 Garlic cloves
4 tb Red chili, hot, ground, OR 4 tb Red chili, mild, ground
2 ts Cumin
1 ts Oregano, dried, pref. Mexican
2 ts Salt
16 oz Kidney beans
15 oz Chili sauce
Procedure
Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the
onions and cook until they are translucent. Add the meat to the pot with the onions. Break
up any lumps with a fork and cook, stirring occasionally, until the meat is evenly
browned. Add the Worcestershire sauce and garlic and cook for 3 minutes. Stir in the
ground chili, cumin, oregano, and salt and cook, uncovered, for 5 minutes. Add the beans
and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.

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