Ha, found a recipe via the Google; I'll let you folks know how it turns out. Metal content: gonna use a pellet gun 'n give 'em a sporting chance:
> With a sharp knife, de-bone the little guys, but save the bones. Once
> you have your pile of bones, put them in a 2 qt pan and boil them.
> You will use this as your stock for your chili.
>
> Chop up meat into fine pieces or grind.
>
> 2 lb. Chipmunk meat pieces 1 small yellow onion, chopped 1 small
> green pepper, chopped 2 cans (16 oz. each) Dark Red Kidney Beans,
> undrained 2 cans (16 oz. each) Pinto Beans, undrained 2 cans (16 oz.
> each) Black Beans, undrained 1 can (14.5 oz.) diced tomatoes,
> undrained 1 can (6 oz.) tomato paste 2 envelopes chili seasoning mix
> 1/2 tsp. Ground Cinnamon 1-1/4 cups Sour Cream
>
> Use your broth you made from the bones to boil the meat in a large
> sauce pot on low heat.
>
> Make sure you do this slowly, use a slow cooker to make the meat
> tender. Cook for about 3 hours on low heat. Then let it set for 30
> minutes and skim off any fat.
>
> Add onion and green pepper; cook until tender, bring up to a low boil
> on medium heat, stirring frequently.
>
> ADD all remaining ingredients except sour cream; mix well. Bring to
> boil; cover. Reduce heat to medium-low; simmer 20 minutes, stirring > occasionally.
>
> SPOON into soup bowls; top with sour cream