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BUCKY'S SPECIAL SPICE is proud to present the winning Brunswick Stew recipe from the 2003 Great Miller Lite Chili Cook-off, courtesy of Conner Allred.

Click here to visit Conner's website.

Conner's First-Place Brunswick Stew

1 lb. Smoked pulled pork
4 BBQ Chicken leg quarters
8 oz. Grilled medium well sirloin steak
2 cans Chopped stewed tomatoes
8 oz. Tomato paste
2 large Yellow onions chopped (about 2 cups)
4 cups Homemade chicken stock
1 stick Butter
1 can White corn
1 can Peaches in light syrup
1/2 cup BBQ sauce traditional flavor
1 Lemon
Your favorite hot sauces
1/4 cup Apple cider vinegar
2 tbsp. BUCKY'S SPECIAL SPICE

- Melt butter in a large stew pot.

- Add and sauté the onions 5 minutes until caramelized, remove half of the onions and save for later.

- Add 2 cups of the chicken stock, the tomatoes and tomato paste, BBQ sauce, vinegar, juice and zest of 1 lemon. Bring to a boil, then reduce heat to medium.

- Add 2 tbsp. BUCKY'S SPECIAL SPICE.

- Season with Texas Pete, Tobasco and/or your favorite hot sauce to taste.

- Add BBQ chicken, cooked steak & 3/4 lb. of the pork, all shredded or chopped fine. Simmer for 45 minutes.

- Drain syrup from peaches, chop fine and add to stew.

- Drain liquid from corn and add along with the remaining cooked onions.

- Simmer on low for about 4 hours, then add remaining pork.

- You may add more of the chicken stock as needed.

- Serve with hot cornbread!

Chicken Stock - boil 4 chicken leg quarters for 30-35 minutes until almost done. Remove chicken and add carrots, celery, and onion chopped in large pieces. Simmering for another 20 minutes, then strain ingredients from stock liquid.