Cut chicken into pieces, place in a stockpot, and cover with water and bring to a boil. Reduce heat, cover, and simmer until chicken is tender, about 30 minutes. Remove chicken and pour stock into a bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. In place of raw chicken, 6 oz. of smoked chicken meat may be used, and water or canned broth may be substituted for stock. In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well-mixed and heated through, about 5 minutes. Remove from heat. Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice, and corn. Bring to a boil, then reduce heat and simmer about 1 hour. Stir occasionally, adding stock if needed. Makes 12 servings (1-1/2 cup each).

Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 tsp. of liquid smoke to the stew with the other seasonings.