Texas Ranch Style "Beenie Weenies" - cooking recipe

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)

Preparation

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.
IN LARGE SAUCEPAN, HEAT OIL, AND ADD ONIONS AND BELL PEPPERS.
SAUTEE UNTIL SOFT--ADD GARLIC AND CHIPOTLE PEPPERS AND SAUTE A MINUTE MORE.
ADD BROTH, BEANS,BBQ SAUCE,TOMATOES,SPICES, SALT,MUSTARD AND BROWN SUGAR.
COOK ON SIMMER FOR 30 MINUTES, COVERED.
ADD HOTDOG PIECES.
AFTER 30 MINUTES IF YOU WANT THE CONSISTENCY TIGHTER, KEEP THE PAN UNCOVERED.
GARNISH WITH FRESH CILANTRO(If you are lucky enough to have. :) ).