In a large stockpot, add the beans and cover with 2 to 3 inches of water. Place the stockpot on medium high heat.

Add the dried cilantro and Kent Rollins’ Mesquite Seasoning and stir well. Cook for 2 to 3 hours or until beans are tender, then turn the heat down to low.

While the beans are cooking, preheat a large cast iron skillet to medium-high. Add the bacon and cook until it is half done, then add the diced ham and hot dogs. Cook for about 4 to 5 minutes, stirring occasionally.

Crumble in the chorizo and mix well. Cook for another 2 to 3 minutes, stirring occasionally.

Remove the meat from the skillet and add to the beans. In the same skillet, over medium heat, add the butter. When it is melted, add the onion and cook for about 2 to 3 minutes, stirring occasionally. When the onions are beginning to soften, add the jalapenos and tomatoes and cook for about 4 to 5 minutes or until the tomatoes are soft. Last, add the garlic and crushed peppers. Cook for another 2 minutes.

Add the onion mixture to the beans and stir well. Turn the heat to medium-low and cook for another 30 to 40 minutes, stirring occasionally, Add the crumbled pork rinds and cheese, and cook for another 10 to 15 minutes, stirring occasionally.

Let cool slightly and serve.