Chicken-And-Brisket Brunswick Stew

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Ingredients

2 large onions, chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

1 1/2 tablespoons jarred beef soup base

2 pounds skinned and boned chicken breasts

1 (28-oz.) can fire-roasted crushed tomatoes

1 (12-oz.) package frozen white shoepeg or whole kernel corn

1 (10-oz.) package frozen cream-style corn, thawed

1 (9-oz.) package frozen baby lima beans

1 (12-oz.) bottle chili sauce

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon coarsely ground pepper

1 pound chopped barbecued beef brisket (without sauce)

1 tablespoon fresh lemon juice

Hot sauce (optional)

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