Chicago q
1160 N. Dearborn
(312) 642-1160

Brunswick Stew

1 3 lb. chicken
1 lb. lean ground beef
1 lb. lean ground pork
3 Tbs olive oil
3 cups onion, chopped
4 16 oz. cans whole peeled tomatoes with liquid, chopped
1/4 cup Worcestershire sauce
2 1/2 cups ketchup
3/4 cup chili sauce
1/4 cup butter
1 tsp. Tabasco
2 bay leaves
1 tsp. celery salt
1/2 tsp. dry mustard
2 Tbs vinegar
2 16 oz. cans butter beans
2 16 oz. cans cream style corn
1 diced potato (opt.)
salt and Pepper to taste

In large pot, place chicken and cover with water and bring to boil. Reduce heat and simmer until meat falls off bone, approximately 1 hour. Drain chicken and cool, reserving stock. Pull meat off bones and discard skin. Tear meat into shreds.
Heat olive oil in large skillet and sauté onions over medium heat until soft. Add beef and pork and sauté until golden brown.
In Large, heavy pot, add pork and beef mixture. Add canned tomatoes, Worcestershire sauce ketchup, chili sauce, butter, Tabasco, bay leaves, celery salt, dry mustard, and chicken and simmer for 1 hour, stirring occasionally, and adding reserved chicken broth if needed.
Add vinegar, butter beans, canned cream corn and potato. Salt and Pepper to taste. Cook slowly until thick and potatoes tender, approximately 1 hour.
Serves 16.