Recipe courtesy of Red's BBQ

Brunswick Stew

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  • Total: 2 hr
  • Prep: 20 min
  • Cook: 1 hr 40 min
  • Yield: 20 to 25 servings
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5 pounds ground boneless, skinless chicken

5 pounds ground chuck

5 pounds hickory smoked pork, cut into medium dice

1 yellow onion, finely chopped

1 (12-ounce) bottle ketchup

2 (16-ounce) cans diced tomatoes

2 (16-ounce) cans corn

1/2 cup hot red pepper sauce, or more, to taste



  1. In a large stockpot, cook chicken and beef for 1 hour. Add hickory smoked pork. Add finely chopped onion. Add ketchup, diced tomatoes, corn, and hot sauce. Add salt as needed. Cook on low heat for 1 hour.