Brunswick Stew - cooking recipe

Ingredients

3 c. cooked, chopped chicken (save chicken stock)
1 1/2 lb. coarsely ground chuck
1/2 lb. coarsely ground lean pork
1 large onion, chopped
1 large bottle catsup
2 cans tomatoes, mashed
2 cans yellow cream-style corn
1 tsp. ground red pepper

Preparation

Cook chicken and pull from bones.
Cook together beef, pork and onion in 1 cup chicken stock and just enough water to cover meat.
Cook slowly for 1 hour.
Salt to taste.
Add catsup and tomatoes; cook another hour.
Add corn, chicken and 1 teaspoon ground red pepper.
Cook slowly another hour and stir often. (Three hours cooking time.)