Squirrel Mulligan

3 squirrels
2 onions, chopped
1 green pepper, chopped
2 medium potatoes, diced
1/4 cup diced celery
4tablespoons chili powder
salt and pepper
1 dash louisiana hot sauce
1 cup cooked rice
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Stew squirrels and reserve broth.
Remove meat from bones and put back into broth.
Bring to a boil and add all ingredients except rice.
Cook about 45 minutes, or until vegetables are tender.
Add cooked rice.
Serve hot.