About the Recipe
3 tablespoons vegetable oil, divided
1 pound venison or pork sausage, removed from casings
1 small white onion, chopped
1 cup chopped red or green bell pepper
2 chicken quarters (about 1½ pounds)
4 cups water, divided
2 bay leaves
2 pounds chuck roast, cubed
1 pound bone-in country-style ribs
1½ cups dried baby green lima beans
1 pound Yukon gold potatoes, cubed
½ pound carrots, peeled and chopped
1 (28-ounce) can crushed tomatoes
½ cup Worcestershire sauce
1 tablespoon firmly packed light brown sugar
Hot sauce, kosher salt, and ground black pepper, to taste
In a large enamel-coated cast-iron Dutch oven, heat 1 tablespoon oil over medium heat. Add sausage, onion, and bell pepper; cook, stirring frequently, until sausage is browned, about 8 minutes. Transfer sausage mixture to a large bowl. Set aside.
Add remaining 2 tablespoons oil to pot. Place chicken, skin side down, in oil. Cook until browned, about 10 minutes. Turn chicken; add 3 cups water and bay leaves to pot. Reduce heat to medium-low. Cover and cook until chicken is done, about 25 minutes.
Remove chicken from pot. Add chuck roast, ribs, and remaining 1 cup water to pot. Cover and simmer for 1 hour.
Meanwhile, once chicken is cool enough to handle, shred meat, discarding skin and bones; add to sausage mixture. Cover and refrigerate until ready to use.
To pot, add lima beans, and continue cooking for 1 hour. Remove ribs; shred meat, discarding bones, and return meat to pot. Stir in sausage mixture, potatoes, carrots, and tomatoes. Cook until potatoes are tender, about 30 minutes.
Stir in Worcestershire, brown sugar, and hot sauce, salt, and pepper to taste. Serve immediately, or simmer on lowest setting until ready to serve. (Burgoo will continue to thicken as it cooks.)