"Brunswick stew is a classic Southern recipe. This version gives you a double-dose of protein with shredded chicken and smoky barbecued beef brisket."
2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoons jarred beef soup base
2 pounds skinned and boned chicken breasts
1 28-ounce can fire-roasted crushed tomatoes
1 12-ounce package frozen white shoepeg or whole kernel corn
1 10-ounce package frozen cream-style corn, thawed
1 9-ounce package frozen baby lima beans
1 12-ounce bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 pound chopped barbecued beef brisket (without sauce)
1 tablespoon fresh lemon juice
Hot sauce (optional)
Sauté onions and garlic in hot oil in a 7.5-quart Dutch oven over medium-high heat, 3 to 5 minutes or until tender.
Stir together beef soup base 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, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using two forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.