Squirrel Chili Stew

Squirrel Chili Stew
Sent in by Richard Wright II.

~ 2 - 3 squirrels, deboned and meat cut into cubes.
~ 1/4 cup oil
~ 1 large onion, chopped
~ 4 cloves garlic, minced
~ 1 cup chopped celery
~ 2 tsp cumin
~ 1 tsp oregano
~ 2 tsp salt
~ 1/2 tsp chipotle pepper
~ 1/2 tsp crushed red pepper
~ 2 small cans green chilies, drained
~ 1 can white beans, drained
~ 1 can white corn, drained
~ 1 quart chicken broth

Heat the oil in a large pot.

Add the squirrel meat and lightly brown stirring as needed.

Add the rest of the ingredients and stir well.

Bring to a boil, reduce heat and simmer for 60 minutes or until the meat is tender. Stir occasionally.

Serve and enjoy with fresh bread.