Kentucky Burgoo - cooking recipe

Ingredients

1 (3 lb) whole chickens
2 lbs boneless beef chuck roast
2 lbs pork loin chops, trimmed
5 quarts water
1 dressed rabbit (optional)
1 lb tomatoes
5 potatoes, peeled
5 stalks celery
4 carrots
2 onions
2 green bell peppers
1 small cabbage
2 cups frozen whole kernel corn
1 cup frozen baby lima bean
1 cup frozen English peas
6 cloves garlic, 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

Add the first 5 ingredients to a very large stockpot; bring to a boil.
Cover, lower heat, and simmer 1 hour or until meats are tender.
Remove meats from the stockpot; reserve liquid in the stockpot.
Skin, bone, and shed meat; return meat to the stockpot.
Chop the next 6 ingredients and shred the cabbage.
Add chopped/shredded vegetables and remaining ingredients to the stockpot.
Cook over low heat, stirring frequently, for 4 hours.