1 (3 lb.) chicken
1 lb. lean beef
1 lb. lean pork
3 med. onions, chopped
Salt & pepper to taste

Place meat in large, heavy pot. Season with salt and pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and cool. Tear meat into shreds and return to stock. Add:

4 cans tomatoes
5 tbsp. Worcestershire sauce
1 1/2 bottles catsup
1 tbsp. Tabasco
2 bay leaves
1/2 bottle chili sauce
1/2 tsp. dry mustard
1/2 stick butter

Add all ingredients to the stock and cook for 1 hour, stirring occasionally to prevent sticking. Add:

3 tbsp. vinegar
2 sm. cans butter beans
2 cans cream style corn
1 can sm. English peas
3 sm. diced Irish potatoes

Cook slowly until thick.