1 (2-3 lb.) chicken
1 1/2 lb. ground beef or 2 1/2 lb. ground venison
1 lb. ground pork
2 chopped onions
2 (15 oz.) cans tomatoes
1 (32 oz.) catsup
2 cans cream corn
1 can niblet or white corn
2 tsp. red pepper
Salt and pepper

Cook chicken in water in Dutch oven for 1 hour. Remove chicken, leaving 1/3 of oven full of stock. Add unbrowned ground meats and onions. Cover and cook on low to medium for 1 hour. Cut tomatoes while in can. Add tomatoes, juices, and catsup, cover and simmer for 1 hour. Add corn and cut up deboned chicken meat. Cover and cook for 1 hour. Before serving, add 2 teaspoons red pepper, or more to taste, and salt and pepper to taste. Serves 10-12 adults main dish servings. Freezes well.