Texas Ranch Style "beenie Weenies"

Ingredients

• 2 (15 ounce) cans pinto beans, drained
• 6 cups beef broth
• 1 lb beef hot dog, cut in 1/2-inch pieces
• 2 tablespoons oil
• 2 onions, chopped
• 1 sweet bell pepper, chopped
• 4 garlic cloves, chopped
• 1/2 cup barbecue sauce
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground coriander
• 4 dried chipotle peppers
• 1 (10 ounce) can tomatoes
• fresh cilantro (to garnish)

Directions

1. 1

   SOAK CHIPOTLE PEPPERS IN 1/2 CUP BOILING WATER FOR 30 MINUTES. WEAR GLOVES(THE SEEDS ARE DASTARDLY HOT!), SPLIT, AND SCRAPE OUT THE SEEDS IF YOU WANT A MILDER HEAT DISH. LEAVE THE SEEDS IF YOU ARE GOING COWBOY-STYLE--CHOP.

2. 2

   IN LARGE SAUCEPAN, HEAT OIL, AND ADD ONIONS AND BELL PEPPERS.

3. 3

   SAUTEE UNTIL SOFT--ADD GARLIC AND CHIPOTLE PEPPERS AND SAUTE A MINUTE MORE.

4. 4

   ADD BROTH, BEANS,BBQ SAUCE,TOMATOES,SPICES, SALT,MUSTARD AND BROWN SUGAR.

5. 5

   COOK ON SIMMER FOR 30 MINUTES, COVERED.

6. 6

   ADD HOTDOG PIECES.

7. 7

   AFTER 30 MINUTES IF YOU WANT THE CONSISTENCY TIGHTER, KEEP THE PAN UNCOVERED.

8. 8

   GARNISH WITH FRESH CILANTRO(If you are lucky enough to have. :) ).