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Kentucky Burgoo

Yield 6 quarts

Ingredients

  • 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

How to Make It

  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.