1 1/2 lbs. beef for stew
3 med. green peppers, chopped
1 (6 oz.) can tomato paste
1/2 c. packed brown sugar
1/4 c. cider vinegar
1 tsp. dry mustard
1 1/2 lbs. pork pieces
2 lg. onions, chopped
1 c. water
1/4 c. chili powder
2 tsp. salt
2 tsp. Worcestershire sauce

In 5 quart Dutch oven combine all ingredients. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 3 hours or until meat falls apart when tested with fork, stirring often.

Remove Dutch oven from heat. Skim off fat from meat mixture. With two forks, pull meat into shreds. Serve hot. Makes about 7 cups filling, enough for 14 sandwiches.