Marinate the beef and pork overnight in bourbon and crushed garlic, turning occasionally.

Reserve the marinade liquid.

In a heavy stockpot, heat olive oil over medium-high heat.

Sear the beef and pork in batches until browned on all sides.

Add quartered onions, peeled garlic, and chili pepper to the pot.

Pour in the reserved marinade and cover with water.

Bring to a boil, then reduce heat and simmer covered for 3 hours.

Season the chicken with salt and pepper and add it to the pot during the last 90 minutes of cooking.

After 3 hours, remove the meat and quartered vegetables from the pot.

Let the meat cool and discard the quartered vegetables.

Add chopped onions, diced carrots, diced parsnip, diced turnip, diced potato, chopped tomatoes, chopped celery, green beans, and brown sugar to the pot of hot liquid.

Cook for an additional hour until the vegetables are tender.

Cube the cooled meat, removing chicken skin and bones.

Return the cubed meat to the pot and cook for 30 minutes more.

Adjust seasoning as needed.

Serve hot with homemade rolls or French bread.