South Georgia Brunswick Stew

[April B.]

South Georgia Brunswick Stew

1 whole chicken; (about 3-pounds)
1 lb lean beef
1 lb lean pork
4 14 ½ oz cans chopped tomatoes
3 med onions; chopped
5 Tbs Worcestershire sauce
20 oz ketchup
1 Tbs Tabasco or other hot sauce
2 bay leaves
1/2 bottle chili sauce
1/2 tsp dry mustard
1/2 stick butter
3 tbsp vinegar
2 can butter beans
2 can cream-style corn
1 can small English peas
3 small Irish potatoes; diced

Instructions

Place in meat in LARGE POT, cover with water, season with salt & pepper.

Cook until meat falls from bone(several hours), cool and shred meat.
Reserve stock.
Remove bones and skin.
Skim excess fat from surface of stock.
Grind or chop meat very fine.
Add meat to pot with stock.
Add 4 cans of tomatoes (14 1/2 oz cans),3 medium onions chopped, 5 Tablespoons
Worcestershire sauce, 20 oz. catsup, 1 Tablespoon Tabasco, 2 bay leaves, 1/2 bottle chili sauce, 1/2 Teaspoon dry mustard, 1/2 Stick butter, cook 1 hr. occasionally stirring.

Now add 3 Tablespoons vinegar, 2 cans butter beans, 2 cans cream style corn, 1 can small English peas, 3 small diced Irish potatoes.

Cook slowly until thick.