In a large skillet, over medium heat, brown the stew meat in a Tbsp of olive oil. Remove from the pan and set aside.
In the same pan, add a Tbsp of olive oil and sauté the onions and celery until soft. Add the pork and browned stew meat, and cook until the mix is evenly warmed through. Don't drain.
Transfer the pork and beef mix to a large stockpot over low heat. Stir in the shredded chicken, tomatoes and their liquid, chicken stock, ketchup, and BBQ sauce.
Season with salt, pepper, and hot sauce.
Add the whole green pepper into the pot. Simmer, stirring occasionally, 2 hours, or until the stew has thickened.
Stir the cream-style and frozen corn, along with the Lima beans, into the stew and continue cooking another hour, or until it's reached the desired consistency.
Remove the green pepper, chop and return to the stew or discard