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GEORGIA BRUNSWICK STEW

1 chicken 2 1/2-3 1/2 lbs.
1 1/2 lbs. ground beef (round or sirloin)
3/4 lbs. ground pork
1 can (28 oz) tomatoes, diced, chopped or crushed
1 can (14.75 oz) creamed corn
1/2 cup ketchup
1/2 cup cider vinegar
1/2 stick butter
1 tsp black pepper
3/4 tsp red pepper
1/2 tsp salt
1 can baby lima beans, optional
Tabasco, optional

Remove skin and excess fat from chicken. Cut up chicken and place
in a pot and cover with water. Bring to a boil, then lower heat
and simmer until meat falls off the bones. Drain the broth. After
the chicken has cooled, pick the meat from the bones, shredding
into small pieces. In a large skillet, cook the beef and pork
together, stirring often and breaking into small pieces, until the
meat is just gray. Drain fat. Put meat and chicken into a crockpot
or large pot. Add the rest of the ingredients. Cook over low heat
for 3 hours, stirring from the bottom of the pot often, or if using
a crockpot cook for 5-6 hours at a low setting.

If desired, put in the refrigerator overnight and remove grease
the next day.

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