From: Spice House
A Bird Camp Hit in 2019

Heat a large (7-quart) Dutch oven preferably enameled cast iron over high heat until very hot at least 5 minutes.
Add 3 tablespoons of the oil. When the oil is hot but not smoking add the beef stew meat and brown on all sides for 3 to 4 minutes stirring frequently.
Using a slotted spoon transfer the meat to a large bowl and drain fat from the pan.
Add 2 tablespoons of oil to the pan and brown the pork for 3 to 4 minutes.
With a slotted spoon transfer the pork to the bowl holding the beef; drain fat from the pan.
Add the remaining 1 tablespoon of oil and brown the ground beef; this takes approximately 5 minutes.
Transfer to the bowl holding the other meat.
Add the onion, jalapeno, garlic puree and 1 heaping tbs flour to the pan. Stir well.
Saute for about 5 minutes.
Add all of the remaining ingredients. Bring to a boil over high heat and simmer uncovered for 10 Mins.
Add the meat back into the pan. Cover reduce heat to low and simmer for 1hr 15 Mins to 1 1/2 hours.
Possible adds: Brown Sugar, Cider Vinegar
Serve with shredded cheese blend and warm tortillas
Make it without the ground beef.
Use more pork.
Add a can of red kidney beans
8 servings