Boneless beef chuck
Boneless pork shoulder
3 tbsp. oil
1 med. bell pepper, seeded and coarsely chopped
1 lg. clove garlic, minced
2 cans (1#12 oz. each) tomatoes
1 (7 oz.) can green chilies, chopped
1/2 c. chopped parsley
1/2 tsp. sugar
1/4 to 1/2 tsp. ground clove
2 to 4 tsp. ground cumin
1 c. dry red wine

Cut chuck and pork into 1 inch cubes and brown in oil. Remove with slotted spoon and reserve juice. In drippings saute pepper and garlic until soft (add more oil if needed). In 5 quart pan combine tomatoes, chilies, parsley, seasoning and wine, bring to boil, then simmer. Add meats and vegetables.

Cover and simmer for 2 hours stirring as needed (every 20 to 30 minutes). Remove cover, simmer 45 minutes (give or take) until sauce reduced until desired consistency.