2 pounds chicken, ground or very small dice
2 1/2 pounds ground chuck
1 1/2 pounds ground pork
2 (28-ounce) cans diced tomatoes
1 (14.75-ounce) can cream-style corn
1 (15-ounce) can lima beans
1/2 bunch celery, cut in small dice
2 medium onions, small dice
1 cup ketchup
1/2 cup white vinegar
1/3 cup Worcestershire sauce
3 potatoes, cut in small dice
In a large skillet, over medium-high heat, cook the meats separately until browned and just cooked through. Drain all fat and place the meats in a large Dutch oven or stockpot. Add the tomatoes, corn, beans, celery, onions, ketchup, vinegar, Worcestershire and potatoes, stirring well. Place the pot on the stove over medium-high heat and bring to a boil. Reduce heat to low, and simmer 1 1/2 to 2 hours on stovetop or grill, stirring often to prevent scorching. Serves 24. Per 1-cup serving: 335 calories (percent of calories from fat, 38), 24 grams protein, 28 grams carbohydrates, 4 grams fiber, 14 grams fat, 67 milligrams cholesterol, 265 milligrams sodium.
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