Kentucky Burgoo

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

Preparation

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.