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