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HOW TO MAKE BRUNSWICK STEW
Start by heating a little oil over medium heat in a large Dutch oven or heavy stock pot.  Then add the onion and cook until tender.  Then reduce the heat and add the minced garlic cooking for 1 minute while stirring constantly.  Now stir the tomato paste with 1/4 cup of chicken broth and add it to the pot.  Then add the remaining chicken broth, diced tomatoes, frozen corn, baby limas, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper.
Let it simmer for about 15 minutes.  Then add the smoked pork and chicken and let it simmer for about 5 more minutes.  If desired season with salt and pepper.  Spoon into bowls and drizzle with just a little bit more barbecue sauce.

It sounds good.  I'd never heard of it before some of y'all started mentioning as being associated with your regional BBQ restaurants, many years ago on one of the previous incarnations of this board.

Yeah, Brunswick stew often is quite good, I never use BBQ sauce in it, I prefer a more vinegary style myself, but it sounds OK.  It's akin to what I call "refrigerator stew" where I clean out the leftovers and concoct something of this ilk using left over chicken, pork, celery, corn, onion, garlic, lima beans, even carrots.

Most Q places will have it around these parts.  

Eastern Carolina vinagery sauce is little more than vinegar and peppers with a dollop of brown sugar.

My granny's brunswick stew was basically chili + corn, green beans, scalloped potatoes....and minus ground beef, replaced with shredded chicken.  Hearty and good.  Combined w/ fried cornbread (aka lattice or lace cornbread), forget it.  Perfection.
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When I'd make chili when tailgating at Gators games, I'd throw in those veggies w/ the ground beef.  So it was kind of a cross-breed of chili and that stew.
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In the soup/chili family, it felt like a supreme pizza sort of thing. 

My granny's brunswick stew was basically chili + corn, green beans, scalloped potatoes....and minus ground beef, replaced with shredded chicken.  Hearty and good.  Combined w/ fried cornbread (aka lattice or lace cornbread), forget it.  Perfection.
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When I'd make chili when tailgating at Gators games, I'd throw in those veggies w/ the ground beef.  So it was kind of a cross-breed of chili and that stew.
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In the soup/chili family, it felt like a supreme pizza sort of thing. 

Soup and chili are not at all related and are certainly not in the same family.

Obviously, the term "chili" has a broad meaning depending on part of the country and general usage.  I personally would call it a kind of soup.

Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Wikipedia

Soup and chili are not at all related and are certainly not in the same family.

They're savory, warm, often have multiple ingredients, and eaten with a bowl & spoon.
That's a family.
Brunswick stew is also a member.  As are all stews. 
As are ramens, which would be a pasta, but are broth-based.
Gumbo is in this family as well.