Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 2 stalks celery, chopped
- 1 1/2 pounds ground pork
- 1 1/2 pounds ground beef
- 1 (3 pound) whole cooked chicken, deboned and shredded
- 3 (14.5 ounce) cans diced tomatoes with liquid
- 1 cup ketchup
- 1/2 cup hickory flavored barbeque sauce (I recommend Kraft)
- salt and pepper to taste
- hot sauce to taste (optional)
- 1 green bell pepper
- 3 (14.75 ounce) cans cream style corn
- 1 (10 ounces) frozen lima beans
Directions
- Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
- Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
- Stir the cream style corn and lima beans into the stew mixture. Continue cooking 1 hour or to desired consistency. Remove the green pepper; chop and return to the stew or discard.