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Dead Heat Louisville Burgoo




Source of Recipe


Kentucky tourism


Recipe Introduction


In Kentucky, burgoo is like chili--not in taste, but in the range of recipes it generates, the number of cook-offs it generates, etc.
Pronounced "bur-GOO," this is a stew that is cooked for as long as 30 hours--so long that it almost looks like a puree, with tiny chunks of meat here and there.
Specific ingredients depends upon your presonal tastes, but meat ranges from chicken to mutton. Veggies are a matter of choice too.



List of Ingredients




1 large chicken, at least 4 pounds
1-2 pounds lean stew meat (beef, veal and/or lamb)
3-4 pints water
1-1/2 tsp. coarsely ground pepper
1/2 tsp. cayenne pepper
2 small cans tomato puree'
12 potatoes
4 large onions, chopped
1 large head cabbage, finely chopped
6-8 medium tomatoes, peeled and chopped (or 3 1-pound cans tomatoes)
6-8 ears corn, cut off cob (or 2 cans cut corn)
1 pound fresh carrots, sliced
1-2 T. salt
1 tsp. pepper
1/2-1 C. Worcestershire sauce


Recipe



Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken separates from the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to liquid.
Add tomato puree', potatoes, onions, cabbage, tomatoes, carrots and corn.
Season with salt, pepper and Worcestershire sauce.

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.
If you like additional vegetables, add 2 C. fresh butter beans, 2 C. fresh sliced okra~Or~ 2 C. green peppers finely chopped.