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

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.