1 1/2 lb. each beef chuck and lean pork, cut into 1 inch cubes
3 tbsp. olive oil
1 med. bell pepper, chopped
1 lg. clove garlic, mashed
2 (1 lb. 12 oz.) cans tomatoes
1 (7 oz.) can green chilies, chopped
1/3 c. chopped parsley
1/4 c. lemon juice
1/2 c. flour
3 tsp. ground cumin
Salt to taste

Using a 5 quart pot, brown about 1 quarter of meat at a time on all sides. Remove meat with a slotted spoon. In pan drippings, saute bell pepper and garlic until soft. Add meat. Sprinkle slightly with the flour until the meat is all covered with flour. Add enough hot water to cover meat. Combine tomatoes and 1/2 the liquid, green chilies, parsley, cumin, and lemon juice. Bring to a boil. Reduce heat to simmer and simmer 2 hours, stirring occasionally. Serve as filling for burritos.