Heat oil over high heat in a large Dutch. Add the chuck and brown completely. Remove to a bowl.
Add the pork and brown. Remove to the same bowl with the chuck.
Remove all but 1 tablespoon of the drippings.
Add the onion and peppers and saute until softened.
Add the garlic and cook,another minute.
Add the cumin, chili powder, flour, paprika, black pepper, sugar, oregano, vinegar, and cayenne. Stir to fully coat the onions and peppers.
Add the bay leaf, beef broth and enough of the vegetable juice to thin the mixture.
Stir in the parsley, beans and meat.
Bring to a boil and reduce to a simmer. Cover and continue simmering for 1-2 hours or until the beans are nice and tender and the meat is tender.
Add the diced tomatoes and the tomato paste. Stir. Add more vegetable juice if needed.
Continue simmering for another 30 minutes.
Serve topped with shredded cheese.