Photo: Iain Bagwell; Styling: Jan Gautro
Yield:
Makes 16 cups
Total time:
2 Hours, 40 Minutes
Recipe from
Recipe Time
Hands-on:
25 Minutes
Total:
2 Hours, 40 Minutes
Ingredients
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-oz.) can fire-roasted crushed tomatoes
1
(12-oz.) package frozen white shoepeg or whole kernel corn
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
1/2 teaspoon
coarsely ground pepper
1 pound
chopped barbecued beef brisket (without sauce)
1 tablespoon
fresh lemon juice
Hot sauce (optional)
Preparation
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.
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. Serve with hot sauce, if desired.
Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.
October 2011
