Chicken-and-Brisket Brunswick Stew

Ingredients

• 1.5 tablespoons beef soup base jarred
• 1 pound barbecued beef brisket chopped (without sauce)
• 1 tablespoon brown sugar 
• 28 oz canned tomatoes crushed canned
• 2 pounds skinned and boned chicken breasts 
• 12 oz chili sauce 
• 12 oz kernel corn whole white frozen
• 9 oz baby lima beans frozen
• 10 oz regular corn frozen cream-style thawed
• 2  garlic cloves minced
• 0.5 teaspoon coarsely ground pepper 
• 1 tablespoon juice of lemon fresh
• 2 large onions chopped
• 1 tablespoon vegetable oil 
• 1 tablespoon worcestershire sauce 
• 1 tablespoon mustard yellow

Equipment

• dutch oven

Directions

1. Saut onions and garlic in hot oil in a 5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2. 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.
3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes.
4. Serve with hot sauce, if desired.
5. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.