Lonnie's Brunswick (Whatchagot) Stew

For quite some time, my brother Lonnie has been making his version of Brunswick Stew. This is a favorite dish of mine, and he traditionally brings it to our Family Reunion, after which I try to make off with all of the leftovers. It's apparently also quite popular with a whole bunch of other people, because somebody is always asking him for the recipé. After the last flurry of such requests in social media, I contacted him and asked if he would like to have me post the recipé here, allowing him to respond to such requests with a url instead of individual messages. He thought that was a good idea, so here goes:

Ingredients:

Ground Beef, lean	2	lb
Pork Sausage, lean, hot¹	1	lb
Chicken Breast, skinless, boneless	3	lb
Whole Kernel Sweet Corn	2	cup
Sweet Peas, frozen	2	cup
Speckled Butter Beans, frozen	2	cup
Field Peas, with snaps	2	cup
Cream Style White Sweet Corn, frozen, 16 oz chubs, thawed	2	ea
Seasoning Mix (onion, peppers, celery), frozen	2	cup
Tomatoes, stewed	4	cup
Chicken Broth, low sodium, 16 oz pkg	2	ea
Olive Oil	4	Tbs
Tomato Ketchup	2	cup
Worcestershire Sauce	¼	cup
A1® Steak Sauce	½	cup
Texas Pete® Hot Sauce	½	cup
Red Peppers, crushed	1	Tbs
Common Salt	to taste

¹Lonnie recommends Jimmy Dean® brand

Directions:

1. In a large pot, boil the chicken breast until done. remove and let cool. Reserve the stock.
2. In a Skillet, Brown the Beef and Sausage then drain well. Discard the fat.
3. In your stew pot, add the olive oil and bring to a high heat not smoking but shimmer. Add the seasoning mix and saute until the onions are clear and starting to caramelize. Deglaze with a cup of the chicken stock. 
4. Add the ketchup, Texas Pete, Worcestershire and Steak Sauce, Crushed red Pepper and one Tsp salt. bring this to a simmer. Let simmer on med heat while you prepare the chicken.
5. Place the chicken breast in a food processor and chop on pulse just until it is broken up not ground. Add this to your stew pot stirring well. Cover with chicken broth and return to simmer. Add the Beef and Sausage and once again stir, cover with broth and return to simmer.
6. Add all the veggies except the sweet white cream corn, stir, cover with broth and return to simmer. 
7. Once it is at a good simmer add the creamed corn. The starch in the corn will react with the olive oil and make a slightly thickened sauce. 
8. Top up with Chicken Broth, reduce the heat to low and cook covered, stirring often (This stuff will scorch in a heartbeat) for at least four hours.

Makes about 3 gallons.