1 whole chicken
2 cups water
1 large onion, chopped
2 lbs. Ground chuck
2 cans diced tomatoes
2 cans whole kernel corn
salt & pepper to taste
32 oz. Ketchup
2 Tbsp. worchestershire sauce
2 tsp. paprika
2 tsp. hickory smoke sauce
red pepper sauce to taste
Boil the chicken in water, remove and de-bone, save broth. Cook the onion and ground chuck in the broth. Add chicken. Add remaining ingredients in order. Simmer for 45 minutes to 1 hour stirring occasionally.
This is Joyce Bylsma’s recipe. Theresa Lynn always loved it.