In a large Dutch oven or heavy-bottomed soup pot (at least 8 quarts), heat the olive oil over medium-high heat. Generously season the chicken and beef with salt on all sides. When the oil is hot and shimmering, begin browning the meat in batches. Take care not to overcrowd the pot—this ensures a proper sear and prevents steaming. Allow each side of the meat to develop a rich, golden crust before turning. Transfer the browned meat to a large bowl and set aside.

In the same pot, add the chopped bell pepper, onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and beginning to brown. If needed, add a bit more oil to prevent sticking. Sprinkle with a pinch of salt to enhance their flavor.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Return the seared beef and chicken to the pot, then pour in both the chicken and beef stocks. Add the crushed tomatoes and stir thoroughly to combine. Bring everything to a gentle simmer, cover, and reduce the heat. Let the stew simmer slowly for 2 hours, allowing the flavors to meld and the meats to become fall-apart tender.

After 2 hours, uncover and remove the larger meat pieces with a slotted spoon. Using forks or tongs, shred the meat into bite-sized portions. Return the shredded meat to the pot and bring the stew back to a strong simmer.

Peel and cube the potatoes into pieces roughly the size of the meat chunks. Add them to the stew and simmer for about 45 minutes, or until tender and cooked through. Once the potatoes are ready, stir in the Worcestershire sauce and season to taste with salt and pepper. Add more Worcestershire if you prefer a deeper, tangier finish.

Stir in the frozen corn and lima beans, mixing well. Let the stew continue to simmer for at least 10 more minutes to heat everything through and allow the flavors to come together. Simmer longer if you prefer a thicker, richer texture.

Taste once more before serving and adjust seasoning as needed. Ladle the stew into bowls and serve hot with crusty bread or cornbread, and a bottle of hot sauce nearby for those who want a spicy kick.