Chicken and Brisket Brunswick Stew

Ingredients:

2 large onions, chopped
2 garlic cloves, minced
1 Tablespoon vegetable oil
1 ½ Tablespoons jarred beef soup base
2 pounds skinned and boned chicken breasts
1 (28 ounce) can fire-roasted crushed tomatoes
1 (12 ounce) package frozen white shoepeg or whole kernel corn
1 (10 ounce) package frozen cream-style corn, thawed
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 coarsely ground pepper
1 pound chopped barbecued beef brisket (without sauce)
1 Tablespoon fresh lemon juice
Hot sauce (optional)

Directions:

1.  Sauté onion 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 soup base and 2 cups water; and add to Dutch oven.  Stir in chicken and next 9 ingredients.  Bring to a boil.  Cover; reduce heat to low, and cook, stirring occasionally, 2 hours.
3. Uncover and shred chicken into large pieces using two forks.  Stir in brisket and lemon juice.  Cover and cook 10 minutes.  Serve with hot sauce if desired.