Alex'S Shrimp Chili - cooking recipe

Ingredients

1 large coarsely chopped onion, browned
2 cloves minced garlic, browned
1 Tbsp. olive oil
3/4 c. salsa (Pace picante)
1 (8 oz.) can tomato sauce
1/2 c. chicken broth
1 1/2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. oregano leaves
1 1/2 tsp. salt
1 1/2 cubed yellow squash
1 1/2 cubed zucchini squash
1 lb. shrimp, cooked (washed well)

Preparation

Well, first off, you got to wait until the first \"killin' frost\".
Back home to South Carolina that's usually tween Thanksgiving and Christmas.
Then you pick out a sloat bout 120 to 140 pounds (you want him to dress out around 90 to 100 pounds). Now a axe head works good but most folks generally use a bullet to start things off (or end things up, pending on if'n you're the people or the pig).
You got to stick the carcass real quick or else it won't drain good and the meat will be bloodshot.