dutchovenstewDutch Oven 3 Meat Stew

2 large sweet onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoon jarred beef soup base (I used Better Than Bouillon)
2 cups water
1 1/2 pounds shredded smoked chicken *
1 1/2 pounds pulled pork *
3 (14.5 ounce) cans fire-roasted diced tomatoes
4 ears fresh corn, cut from the cob (or 12-oz frozen)
1 can or package of frozen okra (approximately 12-oz)
1 (14 ounce) can creamed style corn
1 (9 ounce) package frozen lima beans
1 (9 ounce) package frozen
2 (12 ounce) bottles chili sauce
1 tablespoon brown sugar
2 tablespoons BBQ Sauce
1 tablespoon Lusty Monk Burn in Hell mustard
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground pepper
1 tablespoon white Balsamic Vinegar
Hot sauce for garnish if desired

Heat the vegetable oil in a large 7.5 quart Dutch Oven over medium heat. Saute the garlic and onions until tender. Add all remaining ingredients (except Balsamic vinegar) and stir until combined. Cover and cook stirring occasionally, on medium low heat until the vegetables are tender and the meat is falling apart, about 3 hours. Before serving add the vinegar and stir to combine. Serve with hot sauce if desired.