| | Directions | | Brown ground chuck and onion in large skillet till ground chuck is done and onions are clear. Drain all fat from mixture. Add chuck and onion mixture, butter beans, kidney beans, yellow corn, white corn, tomatoes, salt and pepper to 5 qt. stockpot and bring to a boil. Reduce heat and simmer for 1 hour. |
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| Ingredients | | - |  | 1 1/2 pounds ground chuck |
| - | | 1 onion, diced (large) |
| - | | 1 quart butter beans |
| - | | 1 can kidney beans (16 ounce can) |
| - | | 1 can whole kernel yellow corn, drained (16 ounce can) |
| - | | 1 can whole kernel white corn, drained (16 ounce can) |
| - | | 2 1/2 quarts tomatoes |
| - | | salt and pepper to taste |
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