Homemade Squirrel Chili

Over the Christmas holiday, I’ve had some time off from work and was able to spend some quality time in the outdoors.  However, instead of heading off in search of some trout waters with my trusty fly rod in hand, I grabbed my shotgun and headed into the woods in search of some small game.  Within a few hours I had returned home with two Eastern Gray Squirrels in my game pouch.

I have found that many people (including avid hunters) cringe at the thought of eating squirrel.  Maybe they find the idea of eating something that is considered a “rodent” taboo in some way, or maybe they just think squirrels are gross.  I don’t know.  Personally I think squirrels provide some of the best tasting meat in the woods.  Which is why I wanted to share one of my favorite squirrel recipes, in hopes of convincing some nay-sayers into giving squirrel a try.


Squirrel Chili:


2 whole squirrels (cleaned and skinned)

2 medium sized yellow onions

2 green peppers

4 gloves of garlic (minced)

1 28 oz. can of crushed tomatoes

1 6 oz. can of tomato paste

1 15 oz. can of butter beans

1 15 oz. can of chickpeas

4 tablespoons of olive oil

3 tablespoons of chili powder

3 tablespoons of sugar

2 tablespoons of paprika

2 tablespoons of oregano

1 tablespoon of salt

1 tablespoon of pepper

1 tablespoon of cumin

1 beef bullion cube



Parboil the squirrels in the beef bullion for about 25-30 minutes, or until the meat pulls off the bone.  In meantime, chop the onions, peppers and garlic.  Once the squirrels are ready, remove them from the water, set them on a cutting board and let them cool for 2-3 minutes.  Once cooled pull all the meat from the bones and then finely chop the meat.  Place the olive oil in a large skillet.  Once the olive oil is hot, add the onions and peppers and sauté until the onions are translucent (about 5 minutes).  Then add the squirrel, garlic, and spices.  Stir until the vegetables are thoroughly coated with spices and keep on low heat for 2-3 minutes.  Next, place the contents of the skillet into a large crockpot.  Add the crushed tomatoes, tomato paste, beans and chickpeas.  Put crockpot on low heat and let it cook for 8 hours, stirring occasionally.  Serve with some shredded cheddar, sour cream, a biscuit and enjoy!!!


Be sure to follow along on Instagram @parodandreel or click here.

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