This is one of my favorite Kentucky Derby Week treats from the street vendors. It is equally delicious made at home. Great comfort food for winters in cold climates.
Derby Day Brunswick Stew
2 Large Onions, Chopped
3 Garlic Cloves, Minced
2 Tablespoon Vegetable Oil
1 ½ Tablespoons Jarred Beef Soup Base
3 Pounds Skinned And Boned Chicken Breasts
1 (28-oz.) Can Fire-Roasted Crushed Tomatoes
1 (12-oz.) Package Frozen Whole Kernel Corn ( Optional)
1 (10-oz.) Package Frozen Cream-Style Corn, Thawed
1 (9-oz.) Package Frozen Baby Lima Beans
1 (12-oz.) Bottle Chili Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Yellow Mustard
1 Tablespoon Worcestershire Sauce
½ Teaspoon Coarsely Ground Pepper
3 Cups Chopped Barbecued Beef Brisket (without Sauce)
1 Tablespoon Fresh Lemon Juice
Hot Sauce (optional)
Step 1 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.
Step 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.
Step 3 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.