A classic Southern mix of game meat, vegetables and spices, a traditional Brunswick Stew is the deep South’s answer to southwestern chili.

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Brunswick Stew

QTY	MEASURE	INGREDIENT	PREPARATION
1	lb	Pork, ground
1	lb	Chicken thighs	Pref. smoked
14.5-oz	can	Tomatoes (diced)
1	clove	Garlic	Minced
1		Onion, yellow	Chopped
1	cup	Beans, lima
1	cup	Corn (kernels)
¼	cup	Wine, red
1	tbsp	Sugar, brown
1	tbsp	Tomato paste
½	tbsp	Sauce, Worcestershire
1	tsp	Cayenne
1	tsp	Chili powder
1	tsp	Thyme
4	cup	Stock, chicken
		Tabasco
		Oil, canola
		Pepper, black
		Salt

1 Sauté the pork in a little oil over medium heat until nearly browned. Add half the onion and cook another 5 min to soften. Stir in the chili powder, thyme and cayenne, and season to taste. 

2 Add the beans, tomatoes, tomato paste, Worcestershire, corn, wine, stock and a couple shots of Tabasco. Bring to a boil then reduce the heat and simmer, covered, for 90 min. 

3 Add the chicken and remaining onion and garlic, and simmer, covered, for another 30 min. Remove the chicken and cool; shred and return to the pot before serving. (If chicken is smoked, shred before adding with onion and garlic.) 

Yield: 4 servings