2 large yellow onions
3 green chilis (chopped. Add more chili for more spice)
1 cup celery (chopped)
4 cloves garlic (minced)
4 slices bacon (cooked)
28 oz. can crushed tomatoes
6 oz. tomato paste
15 oz. can butter beans
15 oz. can red kidney beans (or black beans)
4 tablespoons olive oil
2 tablespoons chili powder (Add more chili powder for more spice)
3 tablespoons brown sugar
3 tablespoons smoked paprika
2 tablespoons oregano
1 tablespoon salt
1 tablespoon ground cumin
1 beef bullion cube
3 shakes pepper
Place the squirrels in a pot of gently boiling water and add the beef bullion cubes. Cook on a simmer for 45 minutes to 1 hour. When done the squirrel meat comes easily off the bone. Chop the onions, chilis, celery and mince the garlic. When the squirrel meat is ready, take them from the water, place on a board and allow to cool for 5 minutes. Pull the meat from the bones and then finely shred or chop. Heat the Olive oil in a large skillet. Add the onions, chilis and celery. Cook, stirring constantly for 5 minutes. Add the chopped squirrel meat, garlic, and all the spices. Stir so everything is coated with spices. Place the squirrel chili into a crockpot. Add crushed tomatoes, tomato paste, butter beans and red (or black) beans. Put the crockpot on a low heat and let it cook for 3 – 4 hours. The longer it cooks the deeper the flavors will be. Stir occasionally. If you do not have a crockpot you can cook this on the stove in a heavy duty pot or dutch oven. You can add 1-2 cups of water or red wine during this cooking stage if required. Serve with some shredded cheddar cheese, sour cream, and some crackers. You can even serve with a side of fluffy white rice.