This stick-to-your-ribs stew is a Southern classic and while there are many variations on this recipe, all versions contain tomatoes, beans, corn, okra and some kind of meat. This recipe makes a lot of stew -- 16 cups to be exact, so plan on feeding a crowd or freezing for later.
PREP TIME: 10 minutes
COOK TIME: 2 hours 10 minutes
2 large white or yellow onions, chopped
4 garlic cloves, minced
1 tablespoon vegetable oil
4 cups beef stock
2 pounds boneless, skinless chicken breasts
1 28-ounce can crushed tomatoes
1 15-ounce can creamed corn
1 12-ounce package frozen corn
1 9-ounce package frozen baby lima beans
1 12-ounce bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 tablespoon fresh lemon juice
Hot sauce (optional)
Heat a large Dutch oven to medium-high and add oil. Add onions and cook for 5 minutes. Add garlic and cook for two more minutes. Add beef stock to pan and stir to combine. Add chicken, tomatoes, frozen and creamed corn, lima beans, chili sauce, brown sugar, mustard, Worcestershire, salt and pepper and stir gently to combine. Bring to a boil, reduce heat to low, cover and cook for 2 hours.
Remove chicken breasts from stew, let cool for a few minute and shred with a fork. Stir chicken back in and add lemon juice. Serve immediately with hot sauce or pack up for later.