Brunswick Stew - cooking recipe

Ingredients

1 chicken, cut up
2 lb. stew beef
2 chopped onions
2 (14 oz.) bottles ketchup
2 (6 oz.) cans tomato paste
2 Tbsp. hot sauce
2 Tbsp. chili powder
2 (16 oz.) cans English peas
2 (16 oz.) cans butter beans or 2 (10 oz.) frozen pkg.
2 (16 oz.) cans whole kernel corn

Preparation

Cook chicken and stew beef separately until tender.
Cut into bite-sized pieces.
In large saucepan, combine chicken, beef and remaining ingredients.
Cook over low heat for about 45 minutes or until onions are tender.
Best if made the day before.
Freezes well.
Makes 5 to 6 quarts.