Best Damn Brunswick Stew

Here's my own recipe for a Brunswick stew, which just so happens to be the best damn brunswick stew out there--ha ha. If you like BBQ, you'll like this 'cause the stew's base is a variation on my own personal BBQ sauce.

If you're curious, here's a little history behind Brunswick stew, courtesy of Wikipedia and my own editing skills: Brunswick stew is a traditional dish from the southeastern United States. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated. A debate currently exists as to whether Brunswick Stew was actually originally made near the town of Brunswick, Georgia, or in Brunswick County in southern Virginia. (I personally don't know which and don't care 'cause this stuff is mmm-mm good!) The main difference between the two competing styles of stew is the choice of meat. Virginia styled Brunswick stew prefers the use of chicken and possibly rabbit, and Georgia's version calls for pork and beef and at times squirrel. Under that definition, my own Brunswick stew would be considered of the Georgia variety.

Best Damn Brunswick Stew
Ingredients
1lb. ground pork
1lb. ground beef
1 28 oz. can peeled crushed tomatoes
1 14.5 oz. can tomatoes and okra
1 14.75 oz. can of white sweet cream style corn
1 15 oz. can tomato sauce
1 15 oz. small green lima beans
mustard to taste
ketchup to taste
hot sauce to taste
garlic powder to taste
2 tbs. mild unsulphured molasses
2 tbs. honey
2 tbs. brown sugar
1 tsp. Trappey's peppers in vinegar hot
Directions
Mix crushed tomatoes and tomato sauce with molasses, honey, vinegar, hot sauce, garlic powder,
brown sugar, ketchup and mustard in crock pot. Mix to taste.
Next, add can of tomatoes and okra, cream style corn and lima beans.
Next, add 1 lb. ground beef and 1 lb. ground pork and break up both when adding it in crock pot.
Cook on high for 4-6 hours or until meat is thoroughly
Serve hot and enjoy!