12 ounces of apple wood smoked bacon (I'm using my home cured Applewood smoked black pepper bacon)
1/4 cup BBQ rub
2 - 14.5 ounce cans diced tomato
1/4 cup minced garlic
Chiplotes in adobo (optional I use about 1/3 to 1/2 small can)
12 ounce beer
4 cups chicken stock
2 cups ketchup
1/4 yellow mustard
1 cup brown sugar
1/2 cup ACV or malt vinegar
2 tbls Worchestashire sauce
1 bag frozen lima beans
2 cans yellow corn drained
4 cups of diced chicken (I'm using grilled chicken thighs)
1 tbls black pepper
Dice up bacon and fry until crispy
Here's a pic of some of the ingredients
Remove bacon bits with a slotted spoon and reserve. In the remaining fat stir in cook the BBQ rub for a 1 to 2 minutes
After BBQ rub has cooked add in the onions and garlic and cook for 3 to 5 minutes until onion is translucent
Dump in the tomato's, stir in and bring to a simmer
Ketchup, mustard, vinegar, brown sugar, black pepper, Worcestershire, beer all measured out and ready to pour into the Dutch Oven
All ingredients but the corn, Lima's and chicken in the Dutch over and simmer for 1/2 hour
After the "sauce" simmers for 1/2 hour break out the immersion blender and blend until sauce is smooth.
Add in diced chicken, bacon bits, corn and Lima's and simmer for 2 to 3 hours longer, stirring occasionally. I'll put this in the smoker for a with some apple wood smoke to give it another level of flavor.
As a side note when digging around the freezer I found a pack of brisket I had vac packed back in the fall so that when in and the wife brought home some plum tomato's so I chopped up about 5 of them and also put in.
Serve with w/ corn bread and honey cinnamon whipped butter on the side
