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Caroline's Squilli (Squirrel Chili)
Sent in by John Snyder.
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~ 2 squirrels, quartered
~ black peppercorns
~ 2 bay leaves
~ 2 cloves
~ 1 large onion, chopped
~ 8 cloves garlic, minced
~ 1 tbsp olive oil
~ 2 tsp cumin
~ 1 tsp coriander
~ 1/2 tsp black pepper
~ 1/2 tsp red pepper flakes
~ 2 tsp oregano
~ 1/2 can tomato puree
~ 4 oz dried kidney, red or pinto beans or 2 - 3 cans beans, drained
~ salt to taste
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Place the squirrel quarters in a large pot. Just cover with water.
Add 3- 4 peppercorns, bay leaves and cloves. Bring to a boil.
Reduce heat and simmer until the meat is starting to separate from the bones.
Remove the meat. Strain the broth and reserve. Debone the meat.
In a skillet, heat the oil. Add the onion and garlic. Sauté lightly.
Add the cumin, coriander, pepper and pepper flakes. Stir and sauté until onion is soft.
Add the oregano and sauté another minute or so.
Empty the onion mixture into an electric pressure cooker or a large pot.
If using pressure cooker, add the meat, puree, dry beans and enough broth to cook the beans.
Cook on high for 12 minutes. Salt to taste.
If using a pot, add the meat, drained beans, puree and broth to desired thickness.
Bring to a boil, reduce heat and simmer for 15 – 20 minutes stirring occasionally. Salt to taste.
Serve and enjoy.
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