In a Dutch oven or saucepot heat oil until hot; add 1/3 each of the beef and pork cubes. Cook, stiring frequently, until brown on all sides, about 5 minutes. Using a slotted spoon, remove meat to a plate; repeat twice with remaining meat. Drain off any excess fat in pot; return all meat to pot.
Sprinkle with black pepper and celery salt; stir to coat meat. Add beef broth and tomato sauce. Bring to a boil; reduce heat to low; simmer, covered, until meat is nearly tender, about one hour.
Stir in chili powder, minced onion, cumin, paprika, garlic powder, brown sugar, sage, thyme and dry mustard; simmer until meat is very tender, about one hour. Serves 6.
Nutrition facts per serving: 359 calories, 47 grams protein, 11 grams carbohydrates, 14 grams fat, 1,123 milligrams sodium.