1 1/2 lb Chicken wings
2/3 c  Green bell pepper,chopped
1 lb Ground beef
3/4 c  Chicken broth
1 ts Thyme
1/8 ts Cayenne pepper
2/3 c  Lima beans
Steamed rice
3    Bacon slices,coarsly chopped
2/3 c  Celery,chopped
1 cn Tomatoes,broken up(28oz)
3/4 ts Salt
1/2 ts Allspice,ground
1/8 ts Black pepper
2/3 c  Corn kernels

1. Remove and discard wing tips; reserve remaining wings.
2. In large skillet, cook bacon until browned; remove with slotted spoon
and reserve.
3. Add chicken wings; brown on all sides and remove with slotted spoon.
4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.
5. Add beef; cook, stirring to crumble, until browned.
6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and
black peppers and chicken.
7. Simmer, covered, until chicken is almost tender, about 15 minutes.
8. Add lima beans and corn; cimmer, covered, until chicken and vegetables
are tender, about 5 minutes.
9. Sprinkle with bacon and serve over steamed rice.