Ingredients

1 pound coarse-ground round or sirloin beef
1/2 pound Boston butt pork, coarsely ground
1/2 pound chicken pieces
28-ounce can tomatoes, coarsely chopped, with juice
16 1/2-ounce can creamed corn
1/4 cup ketchup
1 tablespoon butter (not margarine)
1/4 cup cider vinegar
1/2 teaspoon salt, or to taste
1 teaspoon black pepper
2 tablespoons sugar
1 teaspoon cayenne pepper
1 1/2 cups water

Directions

Using a large skillet, cook the beef and pork very slowly and stir often. Do not overcook. Skim off excess grease.

Remove skin and excess fat from chicken. Place in a pan, cover chicken with water, bring to a boil, reduce heat, cover and simmer until chicken falls off the bones, 20 to 30 minutes. Reserve broth for another use, if desired. Remove bones and tear meat into tiny pieces with fingers.

Add chicken to beef-pork mixture in skillet. Mix well. Start cooking very slowly over medium-low heat and stir often with a wooden spoon until meats are thoroughly blended.

Place mixture in Crock-Pot. Add the tomatoes, corn, ketchup, butter, vinegar, salt, peppers, sugar and water. Mix well. Cook at 300 F to 325 F for 5 to 6 hours. Set aside. Makes about 8 servings. Recipe from Joseph E. Dabney "Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking" (Cumberland House).