Biafran Stew

A delicious yet simple soup/stew. Can be served as a first course soup or as a main course stew. It also freezes well.

1 1/2 pound chuck steak, de-boned, trimmed and cubed
2 1/2 pound chicken, cut up (can substitute with IY2pounds boneless chicken breasts and thighs)
28 ounce can whole tomatoes
1 green pepper, cut into 12 chunks
1 yellow onion, peeled and chopped
1 teaspoon Tabasco to taste
salt and pepper to taste

Brown the chuck steak. Place all ingredients in a large kettle with lid, simmer covered for 1 1/2 hours, or until chicken and beef are tender.