Kentucky Burgoo

• 1 (3- to 4-pound) whole chicken
• 1 (2-pound) beef chuck roast
• 2 pounds pork loin chops, trimmed
• 5 quarts water
• 1 dressed rabbit (optional)
• 1 pound tomatoes
• 5 potatoes
• 5 celery stalks
• 4 carrots
• 2 onions
• 2 green bell peppers
• 1 small cabbage
• 2 cups frozen whole kernel corn
• 1 cup frozen baby lima beans
• 1 cup frozen English peas
• 3 garlic cloves, 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. Bring first 4 ingredients and, if desired, rabbit to a boil in a large heavy stockpot. Cover, reduce heat, and simmer 1 hour or until tender. Remove meats, reserving liquid in stockpot; skin, bone, and shred meats, and return to pot.
2. Chop tomatoes and next 5 ingredients; shred cabbage. Add chopped vegetables, corn, and next 11 ingredients to meats; cook over low heat, stirring often, 4 hours.

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

Taken from www.myrecipes.com/recipe/kentucky-burgoo-1 (may not work)