Chicken and Beef Burgoo

• 3 pounds chicken
• 1 cup green bell peppers
• 2 pounds beef shanks
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1 each garlic cloves minced
• 6 each bacon side
• 56 ounces tomatoes
• 1 cup potatoes
• 32 ounces lima beans
• 2 cups carrots chopped
• 23 cup flour, all-purpose
• 1 cup celery chopped
• 2 cups corn

1. In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
2. Cover; cook til meat is tender, about 1 hour.
3. Remove chicken and beef from broth, reserving broth.
4. Remove chicken and beef from bones; discard skin and bones.
5. Cube beef and chicken.
6. Set aside.
7. Cook bacon til crisp; drain, reserving drippings.
8. Crumble bacon, set aside.
9. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic, and Bay Leaf.
10. Cover; simmer 1 hour, stirring often.
11. Remove cloves and bay leaf.
12. With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
13. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.
14. Blend flour and reserved bacon drippings; stir into stew.
15. Cook until stew thickens.
16. Salt to taste.
17. Garnish with parsley and serve hot with baking powder biscuits for a great meal.

chicken, green bell peppers, beef shanks, brown sugar, red pepper, salt, black pepper, garlic, bacon side, tomatoes, potatoes, beans, carrots, flour, celery, corn

Taken from recipeland.com/recipe/v/chicken-beef-burgoo-47520 (may not work)