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chicken stew beef onions bottles ketchup tomato paste hot sauce chili powder English peas butter beans whole kernel corn
Viewed: 48 - Published at: 9 years agoIngredients
- 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
Method
- 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.
