Well I have two questions. One: Does anyone have a recipe for squirrel chilli. I'm thinking i can make it kinda like a white chilli but i was wonderin if anyone had a good reciepe. Secondly: Does anyone have any tips on getting the fur off a squirrel without messing it up?

First off,
I've eaten chili with Squirrell, and the fella that made it just substituted the squirrell meat for the ground beef....so, you could go that route....
As far as skinning goes, I skin them just like a rabbit...small incision round the rear legs, slip your fingers between the skin and meat, and work it off. Once you get a bit of room, the skin will come off just like taking off a T-shirt...right over the head.

Alright i'll see how that works for the chilli.

I never made any squirrel chili. If I were going to, I think I would boil the meat in some water and spices until tender enough to pick the meat off the bones. Boil that broth down until it's reduced a good bit and add that and the meat to the chili.

We skin them by making a small cut in the skin right in the middle of the back, just big enough to get two fingers in and then pull it off.

Are you wanting to get the pelt off so you can use it for something?

Their hides pull off pretty easily. You can use the chilli recipe I posted on another thread (C H I L L I)and get some pretty good eats.

I skin mine by cutting thru the skin at the base of the skill, all around. Then hook the head to a tree with nails, slip fingers under hide and pull down. Usually have a clean skint tree rat left.

Squirrel chilli sounds like more work than I want to spend. Squirrel is pretty mild meat, would rather use up my ground venison. Chilli is meant to be a red meat dish, hearty and bold. Squirrel is more timid.