Kentucky Burgoo - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) broiler-fryer
1 lb. boneless beef, cut into 1-inch cubes
1 lb. boneless veal, cut into 1-inch cubes
1 lb. boneless pork, cut into 1-inch cubes
1 gal. water
1 hot red pepper
2 c. tomato puree
3 medium potatoes, peeled and cubed
3 medium carrots, scraped and sliced
1 large onion, chopped
1 large green pepper, chopped
1 c. shredded cabbage
1 c. frozen whole kernel corn
1 c. frozen lima beans
1 c. chopped fresh parsley
1/2 c. finely chopped celery
1 Tbsp. salt

Preparation

Combine first 5 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until meat is tender.
Remove meat from broth, reserving broth; cool meat completely.
Skin, bone and chop chicken.
Coarsely chop meat; set aside.
Skim off and discard fat from surface of broth.
Measure broth and return 3 quarts to Dutch oven.
Add chopped meats and remaining ingredients.
Bring mixture to a boil.
Reduce heat and simmer, uncovered, 4 hours, stirring often.
Add additional reserved broth and water if necessary.
Discard red pepper pod. Yields 5 quarts.