Brunswick Stew - cooking recipe

Ingredients

1 chicken, cut into quarters
1 lb. country ham, chopped
6 large potatoes, peeled and cut into 1/2-inch cubes
1 tsp. red pepper flakes
2 qt. canned tomatoes, crushed
1 can tomato soup
dash of Tabasco sauce
1/2 lb. butter
1 (10 oz.) pkg. frozen butter beans (lima beans)
2 lb. ground chuck
1 lb. Great Northern beans
4 large onions, sliced
1 (14 oz.) bottle ketchup
1 (6 oz.) can tomato paste
dash of Worcestershire sauce
salt and pepper
2 (10 oz.0 pkg. frozen corn

Preparation

Cook chicken, chuck and ham together in a large heavy covered stockpot with enough water to cover until the chicken is tender (approximately 40 minutes).
Add more water if necessary.
Remove the chicken from the pot to allow to cool until you can handle, then remove the bones and cut the meat into small pieces.
Return the meat to the pot.
Add the Great Northerns, cubed potatoes, onions, pepper flakes, ketchup, canned tomatoes, tomato paste, soup, Worcestershire, Tabasco, salt, pepper and butter.
Cover and cook over low heat for 1 hour.
Add frozen vegetables; cover and cook for 1 more hour, stirring occasionally.