Brunswick Stew

• 1 lb country ham, chopped
• 2 lbs ground chuck
• 6 boneless chicken breasts, cut into 1/2-inch pieces
• 6 boneless chicken thighs, cut into 1/2-inch pieces
• 2 cups water
• 1 teaspoon red pepper flakes
• 1 (14 ounce) bottle catsup
• 2 quarts tomatoes, crushed
• 1 (6 ounce) can tomato paste
• 1 (10 1/2 ounce) can tomato soup, undiluted
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• salt and black pepper, to taste
• 1 cup butter or 1 cup margarine
• 2 (10 ounce) packages frozen corn
• 2 (10 ounce) packages frozen lima beans
• 2 (10 ounce) packages frozen green beans
• 4 tablespoons onion flakes
• 3 (15 ounce) cansgreat northern white beans, rinsed and drained
• 8 large potatoes, cooked and smashed

1. Put ham, beef and chicken in a large stewpot (10 qt or bigger).
2. Add about 2 cups water.
3. Cover and cook together until tender, adding more water if needed.
4. Add pepper flakes, catsup, tomatoes, tomato paste, soup, Worcestershire sauce and hot pepper sauce to meats in pot.
5. Add salt and pepper to taste.
6. Add butter, corn, lima beans, green beans and onions.
7. Cover and cook on low heat for 1 1/2 hours, stirring occasionally.
8. Add white beans and potatoes.
9. Stir well.
10. Heat through.
11. Serve with cornbread.
12. This makes about 8 quarts.
13. Stew can be frozen.

country ham, ground chuck, chicken breasts, chicken thighs, water, red pepper, catsup, tomatoes, tomato paste, tomato soup, worcestershire sauce, pepper sauce, salt, butter, corn, beans, frozen green beans, onion flakes, cansgreat northern white beans, potatoes

Taken from www.food.com/recipe/brunswick-stew-406223 (may not work)