Kentucky Burgoo

• 1 (3 lb) whole chickens
• 2 lbs boneless beef chuck roast
• 2 lbs pork loin chops, trimmed
• 5 quarts water
• 1 dressed rabbit (optional)
• 1 lb tomatoes
• 5 potatoes, peeled
• 5 stalks celery
• 4 carrots
• 2 onions
• 2 green bell peppers
• 1 small cabbage
• 2 cups frozen whole kernel corn
• 1 cup frozen baby lima bean
• 1 cup frozen English peas
• 6 cloves garlic, minced
• 2 quarts beef broth
• 1 (32 ounce) bottle ketchup
• 2 cups dry red wine
• 1 (10 ounce) bottle Worcestershire sauce
• 1/4 cup white vinegar
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon dried thyme

1. Add the first 5 ingredients to a very large stockpot; bring to a boil.
2. Cover, lower heat, and simmer 1 hour or until meats are tender.
3. Remove meats from the stockpot; reserve liquid in the stockpot.
4. Skin, bone, and shed meat; return meat to the stockpot.
5. Chop the next 6 ingredients and shred the cabbage.
6. Add chopped/shredded vegetables and remaining ingredients to the stockpot.
7. Cook over low heat, stirring frequently, for 4 hours.

whole chickens, chuck roast, pork loin chops, water, tomatoes, potatoes, stalks celery, carrots, onions, green bell peppers, cabbage, kernel corn, frozen baby lima bean, peas, garlic, beef broth, ketchup, red wine, worcestershire sauce, white vinegar, salt, pepper, thyme

Taken from www.food.com/recipe/kentucky-burgoo-112657 (may not work)