Heat a large pot over medium-high heat. Add beef and pork to pot, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and crumble into small chunks with a wooden spoon and cook until lightly browned. Use a slotted spoon to transfer to a plate.
Remove all but 2 tablespoons of the fat from the pan and set over medium-low heat. Add the onion, and garlic and cook, until onion is translucent, about 7 minutes.
Return the browned beef and pork to the pot then add the rest of the ingredients. Bring to a boil then immediately reduce heat and simmer for 1-4 hours. Add water if needed to thin.