Categories: Soups- Stews- Chowders- Chili

Ingredients

• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 Tbsp. vegetable oil
• 1 1/2 Tbsp. jarred beef soup base
• 2 lb. skinned and boned chicken breasts
• 1 (28 oz.) can fire-roasted crushed tomatoes
• 1 (12 oz.) pkg. frozen white shoepeg or whole kernel corn
• 1 (10 oz.) pkg. frozen cream style corn, thawed
• 1 (9 oz.) pkg. frozen baby lima beans
• 1 (12 oz.) bottle chili sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. yellow mustard
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. coarsely ground pepper
• 1 lb. chopped barbecued beef brisket (without sauce)
• 1 Tbsp. fresh lemon juice
• Hot sauce (optional)

Directions

1. Sauté onions and garlic in hot oil in a 7.5-quart 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 an next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

3. makes 16 cups

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