1 lb. country ham, chopped
2 lb. ground chuck
1 whole chicken
1 tsp. red pepper flakes; optional
1 (14 oz.) bottle catsup
2 qt. tomatoes, crushed
1 (6 oz.) can tomato paste
1 (10 3/4 oz.) can tomato soup
Dash of Worcestershire sauce
Dash of Tabasco
Salt and black pepper
1/2 lb. butter
2 (10 oz.) pkg. frozen corn
2 (10 oz.) pkg. frozen butter beans (limas)
2 (10 oz.) pkg. frozen green beans
4 lg. onions, sliced
1 lb. great northern white beans, cooked, drained and mashed; optional
8 lg. potatoes, cooked and mashed or chopped

Cook ham, chuck, and chicken together in a large covered stew pot with approximately 2 cups water until tender. Add more water if needed. Remove the chicken from pot and bone, cut the meat into small pieces and return to pot. Add pepper flakes, catsup, tomatoes, tomato paste, soup, Worcestershire sauce, and Tabasco. Salt and pepper to taste. Add butter, corn, butter beans, green beans and onions. Cover and cook over low heat for 1 1/2 hours, stirring occasionally. Add white beans and potatoes. Stir well. Heat through. Yields approximately 8 quarts.