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Chicken and Brisket Brunswick Stew
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| 2 large | onions, chopped |
| 2 | garlic cloves, minced |
| 1 tbsp | vegetable oil |
| 1 1/2 tbsp | jarred beef soup base |
| 2 lb | skinned and boned chicken breasts |
| 1 (28 oz) can | fire roasted crushed tomatoes |
| 1 (12oz) package | frozen shoepeg or whole kernel corn |
| 1 (10oz) package | frozen cream-style corn, thawed |
| 1 (9oz) package | frozen baby lima beans |
| 1 (12 oz) bottle | chili sauce |
| 1 tbsp | brown sugar |
| 1 tbsp | yellow mustard |
| 1 tbsp | worcestershire sauce |
| 1/2 tsp | coarsely ground pepper |
| 1 lb | chopped barbecued beef brisket, (without sauce) |
| 1 tbsp | fresh lemon juice |
sauté onions and garlic in hot oil in a 7.5 qt Dutch oven over medium high heat 3 to 5 minutes or until tender.
Stir together beef soup vase and 2 cups water, and add to dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover reduce heat to low, and cook, attiring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce if desired.
Note: try Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.
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