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Dead Heat Kentucky Burgoo

Ingredients



Instructions

  1. Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken will leave the bones and the meat is very tender (about 40 minutes).
  2. Remove bones, shred meat and return to the liquid.
  3. Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn.
  4. Season with salt, pepper and Worcestershire sauce.
  5. Cook slowly for 2 to 3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking.


Serves 10.

If you like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green bell peppers, finely chopped.

Source: The Kentucky Derby Museum Cookbook


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