Chicken And Beef Brunswick Stew

• 4 large onions, halved and thinly sliced
• 1/4 cup butter, cubed
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 8 cups water
• 2 cans (28 ounces each) crushed tomatoes
• 1-3/4 cups ketchup
• 1 can (6 ounces) tomato paste
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 2 medium jalapeno peppers, seeded and chopped
• 3 teaspoons salt
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 teaspoon pepper
• 2 pounds ground beef, cooked and drained
• 1 pound cubed fully cooked ham
• 1 package (16 ounces) frozen cut green beans
• 1 package (16 ounces) frozen butter beans
• 1 package (16 ounces) frozen corn
• 6 cups hot mashed potatoes (without added milk and butter)

1. In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
3. Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

onions, butter, chicken, water, tomatoes, ketchup, tomato paste, tomato soup, jalapeno peppers, salt, worcestershire sauce, hot pepper, pepper, ground beef, ham, green beans, butter, corn, hot mashed potatoes

Taken from www.tasteofhome.com/recipes/chicken-and-beef-brunswick-stew/ (may not work)