Variety Meats: Brunswick Stew 05 by Recipe Cottage

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	Brunswick Stew 05

		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 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. I couldn't find any ground pork so I used a pound of mild sausage in its place. I also added a can of Baby Lima Beans. I put mine in the refrigerator over night and removed all the grease the next day before I warmed it up. You might want to give it a couple of spoons of Tabasco for a little kick.