Source: Red’s BBQ and Catering Service, Charlotte, NC
5 pounds ground boneless, skinless chicken
5 pounds ground chuck
5 pounds hickory smoked pork, cut into medium dice
1 yellow onion, finely chopped
1 (12 ounce) bottle ketchup
2 (16 ounce) cans diced tomatoes
2 (16 ounce) cans corn
1/2 cup hot red pepper sauce, or more, to taste
Salt
In a large stockpot, cook chicken and beef for 1 hour. Add hickory smoked pork. Add finely chopped onion. Add ketchup, diced tomatoes, corn, and hot sauce. Add salt as needed. Cook on low heat for 1 hour.
Yield: 20 to 25 servings