From Best of the Best from Georgia Cookbook
Originally from From Black Tie to Blackeyed Peas, Quail Ridge Press
1 (3-pound) chicken
1 pound lean beef
1 pound lean pork
Salt and pepper to taste
3 medium onions, chopped
4 (16-ounce) cans tomatoes
5 tablespoons Worcestershire
1 1/2 (14-ounce) bottles ketchup
1 tablespoon Tabasco
2 bay leaves
1/2 (12-ounce) bottle chili sauce
1/2 teaspoon dry mustard
1/4 cup butter
3 tablespoons vinegar
2 (16-ounce) cans lima or butter beans
2 (16-ounce) cans creams-style corn
1 (15-ounce) can small green peas
3 small Irish potatoes, chopped (optional)
1 (10-ounce) package frozen sliced okra (optional)
1. Place the chicken, beef, and pork in a large heavy pot. Season with salt and pepper. Add onions.
2. Cover with water; simmer for several hours, or until the meat falls from the bones. Remove from heat. Drain, reserving the stock. Shred the meat, discarding the bones. Combine the shredded meat and reserved stock in the pot.
3. Add the tomatoes, Worcestershire, ketchup, Tabasco, bay leaves, chili sauce, mustard, and butter; stir to combine. Cook for 1 hour, stirring occasionally.
4. Add vinegar, beans, corn, peas, potatoes, and okra; stir to combine. Cook over low heat until the stew thickens.