3 Tbsp Oil, cooking
2 Onions
3 lb squirrel meat , coarse grind
2 Tbsp Worcestershire sauce
3 Garlic cloves
4 Tbsp Red chile, hot, ground
4 Tbsp Red chile, mild, ground
2 tsp Cumin
1 tsp Oregano, dried, pref. Mexican
2 tsp Salt
16 oz Kidney beans
15 oz Chili sauce

Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add
the onions and cook until they are translucent. Add the meat to the pot with
the onions. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Add the Worcestershire sauce and garlic
and cook for 3 minutes. Stir in the ground chile, cumin, oregano, and salt
and cook, uncovered, for 5 minutes. Add the beans and chili sauce and
simmer, uncovered, for 1 hour. Taste and adjust seasonings.