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  #1  
Old 03-17-2013, 09:39 PM
Jakeemt Jakeemt is offline
 
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Default Jake's white squirrel chilli

Begin with 5 or so whole squirrels and simmer for at least an hour in chicken stock till meat is tender and pulls apart by hand. Pull meat by hand and set aside.

Other ingredients
2 medium yellow onions
2 bell peppers one red one green
1 table spoon cayenne
1 table spoon chipotle peppers
1/2 table spoon cumin
1/2 table spoon salt
4 cloves garlic minced
2 cans great northern beans
1 can pinto beans
1/2 quart chicken stock

Cook peppers and onions until soft. Then add meat and all other ingredients. Simmer 1 1/2 hours covered. Uncover and simmer till desired consistency.
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Old 03-20-2013, 01:24 PM
redribbon redribbon is offline
 
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Default Re: Jake's white squirrel chilli

I'll try it sometime minus the onions. Haven't seen any white squirrels in the Hoosier. I guess I'll have to hunt harder or slip into Illinois.
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  #3  
Old 03-20-2013, 06:58 PM
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Default Re: Jake's white squirrel chilli

Man I want to try this one. I failed to take my kids squirrel hunting this year. With this "early" Spring here in Texas...I don't want to kill any for fear of them having babies on the nest. I'll save this for the upcoming Fall Winter
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Old 03-21-2013, 03:13 AM
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Default Re: Jake's white squirrel chilli

I assume you leave the heads on or is that just a Texas thing ?
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Old 03-23-2013, 11:21 AM
Jakeemt Jakeemt is offline
 
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Default Re: Jake's white squirrel chilli

I remove the heads prior to cooking.
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Old 03-23-2013, 05:45 PM
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Default Re: Jake's white squirrel chilli

My Mom grew up a financially challenged coal miner's daughter in SW West Va. The head/brain was a delicacy to them at that time. I grew up in the city of Austin. To date we have cut the heads off LOL!!!
My Dad, who grew up here in Texas, not with a silver spoon in his mouth did not eat the heads.
I will probably leave the heads in the woods for the other critters or nature to take back for their use. Perhaps someday, I'll be more brave and eat the heads and brains.
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Old 03-26-2013, 06:07 AM
Jakeemt Jakeemt is offline
 
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Default Re: Jake's white squirrel chilli

I have heard the brains are a delicacy for some old times but have always just lopped the heads off. Mostly because it makes skinning and cleaning easier. I make a small cut behind the tail and peel off the whole hide. This tends to leave whiskers, ears, and bits of fur/skin on the head. So I just chop it off. If I am frying legs a lot of times I won't even gut them just remove limbs and leave the rest for yotes and othe scavengers. Unlike a rabbit the portion of meat along the spine is quite small so I just leave it out if I am cleaning more than 3-4 of them for a meal of fried squirrel legs. Naturally if the recipe called for whole squirrel I gut them.
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Old 03-26-2013, 06:39 AM
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Default Re: Jake's white squirrel chilli

Definatly not a Texas recipe with beans in it . I have mentioned putting kidney beans in chili to Texans and they informed me it wasn't chili just some kind of Yankee gumbo. 8>)
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Old 03-26-2013, 02:05 PM
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Default Re: Jake's white squirrel chilli

Quote:
Originally Posted by DRT View Post
Definatly not a Texas recipe with beans in it . I have mentioned putting kidney beans in chili to Texans and they informed me it wasn't chili just some kind of Yankee gumbo. 8>)
I grew up around some "purest" and they were definitely anti-bean LOL!!
I however love kidney beans!!
My wife and her mom have always put pintos and kidney beans in their chili, and they are Texans...plus Hispanic....from what I've read...chili or what we call chili around here may have originated...or at least gained its popularity on the streets of early San Antonio.
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