Who doesn’t love chili this time of year? It is the perfect food to come home to from October to March. At least in the mid-west this is true. Not many people want to eat a hot, steaming bowl of chili in July or August, but once the temperature changes, the menu changes. Chili is one of those items on the menu in my household this time of year. My guy, who happens to be a hunter, shot a squirrel in our yard with his bow. Since it was only one squirrel, I decided to make a squirrel & chicken chili. Simple, but delicious.
Squirrel Chili (serves 2)
- 1 squirrel, skinned, cleaned, & cut into bite-size pieces ( brined for 2-4 hrs)
- Brine Ingredients (4 cups water, 1/4 cup salt, 1-2 tbsp sugar, dash or two each chili flakes, oregano, & pepper)
- 1 cup cooked chicken, shredded or cubed (if you have 2 squirrels you can omit the chicken)
- 2 pieces cooked bacon, crumbled
- 2-3 tomatoes diced
- 1 onion, chopped
- 1 can chili beans, undrained
- 1/2 cup chunky salsa
- chili seasoning (1-2 tsp store bought or your favorite blend. I used a combo of chile powder, paprika, cumin, garlic & onion powder, salt & pepper, oregano, & cayenne).
- olive oil (to coat two skillets)
Combine the brining ingredients in a medium bowl. Add the squirrel & keep in the fridge for 2-4 hrs. Once brined, drain the squirrel but do not rinse. In a small skillet heat a small amount of olive oil over medium high heat. Brown the squirrel and place in a crockpot
Saute a chopped onion in another skillet for 5-10 minutes until softened. Add this to the crockpot with all the other ingredients. Stir to combine. Heat on low for 6-8 hrs (this can also be made on the stove in a heavy duty pot or dutch oven on simmer for 2-4hrs). Serve with cheddar cheese & sour cream if desired.
